Ingredients:
- 4 slices bacon, diced (US: about 4 ounces, Metric: about 115g)
- 1 medium yellow onion, chopped (US: about 1 cup, Metric: about 150g)
- 2 celery stalks, chopped (US: about 1 cup, Metric: about 100g)
- 2 medium carrots, peeled and diced (US: about 1 cup, Metric: about 120g)
- 2 cloves garlic, minced (US: about 2 teaspoons, Metric: about 6g)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- 4 cups chicken broth (US: 32 fluid ounces, Metric: 950ml)
- 1 pound Yukon Gold potatoes, peeled and diced (US: 16 ounces, Metric: 450g)
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 pound large shrimp, peeled, deveined, and tails removed (US: 16 ounces, Metric: 450g)
- 1 cup heavy cream (US: 8 fluid ounces, Metric: 240ml)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- In a large pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add onion, celery, and carrots to the pot and cook in the bacon fat until softened, about 5-7 minutes. Add garlic, thyme, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more.
- Pour in chicken broth, add potatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually whisk the roux into the simmering chowder, stirring until thickened.
- Add the shrimp to the chowder and cook until pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp!
- Stir in the heavy cream and cooked bacon. Heat through, but do not boil. Remove bay leaf. Garnish with fresh parsley and serve hot with lemon wedges (optional).