Corn Chowder w/Shrimp

                                                 6 Servings 282 calories per serving

6 Slices Thick cut bacon cut into 1/2in pieces

1T Butter

4 Small green onions thinly sliced and separated into green and white

1/2C Celery, diced

4 cloves Garlic, minced

1/2t Kosher salt

1/4t Black pepper

2T AP flour

2-2/3C Milk

1-1/2C Fresh Corn

15oz Canned Cream style corn

1/4t Cayenne

1lb Peeled and deveined shrimp

1t Fresh thyme

1/3C Heavy cream

Hot sauce optional for seasoning at the end

Process

Cook the bacon in a large saucepan on Medium heat for about 6 minutes, or until crisp

Remove the bacon from the pan and transfer to a paper towel lined plate

Lightly pat dry with a paper towel and set aside

Reserve 1T of bacon grease and discard the rest

Add the butter to the pan and let it melt

Set aside 1/4C of the green onion green parts

Add the rest of the green parts, and the white parts of the onions to the pan

Add the celery and cook for about 3 minutes, or until the vegetables are tender

Stir in the garlic, salt, and black pepper

Cook for about 30 seconds

Sprinkle AP flour over the top of the mixture in the pan

Cook, stirring constantly, for 1 minute

Slowly pour in the milk, a few splashes at a time, stirring out any lumps

Add the corn kernels, cream style corn, and cayenne

Stir and bring to a gentle boil

Let bubble for about 5 minutes until thickened

Stir in the shrimp and continue cooking for about 3 minutes, until the shrimp are done

Remove from the heat

Stir in the thyme and heavy cream

Serve hot, sprinkled with the bacon, green onion tops, and hot sauce to taste