Shrimp Chowder

• 1/2 lb unsliced thick slab bacon or 1/2 lb pancetta, diced
• 1 cup chopped scallion
• 1 cup roughly chopped onion
• 1/2 cup chopped celery
• 1 large carrot, diced
• 3 bay leaves
• 1 teaspoon ground thyme, more to taste
• 2 teaspoons Old Bay Seasoning, more to taste
• 8 drops TABASCO(R) brand Chipotle Pepper Sauce, more to taste
• 1/2 cup all-purpose flour
• 1 lb potato, peeled and diced
• 4 cups shrimp bouillon or 4 cups homemade shrimp stock
• 2 cups heavy cream
• 12 -16 ounces large raw shrimp, peeled and roughly chopped
• 2 tablespoons finely chopped fresh parsley
• salt and pepper

1. In a heavy stockpot, over medium-high heat, cook the bacon or pancetta until most of the fat is rendered, about 8 minutes.
2. Stir in the scallions, onion, celery and carrots.
3. Saute for about 2 minutes until the veggies start to wilt.
4. If desired, season lightly with salt and pepper (be careful since the bouillon/stock and Old Bay seasoning are salty - you can adjust later).
5. Add the bay leaves, thyme, Tabasco and Old Bay.
6. Stir in the flour and cook for 2 minutes.
7. Add the potatoes and stir in the bouillon or stock.
8. Bring to a gentle boil and then reduce heat to simmer.
9. Simmer until the potatoes are just fork tender, about 10 to 12 minutes.
10. Add the heavy cream and bring just to a simmer - no hotter or the soup may stick to the bottom.
11. Add the shrimp and simmer for 2 to 4 minutes until the shrimp are just turning opaque.
12. Stir in the parsley, taste the soup and adjust seasonings if necessary.
13. Eat it.

bacon, scallion, onion, celery, carrot, bay leaves, ground thyme, bay seasoning, drops, allpurpose, potato, shrimp bouillon, heavy cream, shrimp, fresh parsley, salt

Taken from www.food.com/recipe/shrimp-chowder-58548 (may not work)