Amazing Shrimp Chowder

• 12 ounces shrimp bag frozen, thawed, if you're into cleaning and de-veining shrimp, then go ahead and buy it fresh
• 4 slices bacon
• 1/2 yellow onion small dice
• 1 stalk celery small dice
• 3 cloves garlic minced
• red potato 1 med., small dice
• 3 tablespoons butter
• 3 tablespoons flour
• 26 ounces seafood stock
• 2 cups heavy cream
• 1/2 white wine
• 3 tablespoons old bay seasoning to taste
• 2 teaspoons fresh thyme leaves
• 2 teaspoons Italian parsley freshly chopped
• freshly ground black pepper

1. Cook bacon in large soup pot. Remove from pot and drain on paper towel.
2. In bacon drippings, saute onions and celery. Season with a little pepper. Add garlic and stir around to let it cook but don't let the garlic brown.
3. Meanwhile, place diced potato in small sauce pot, cover with water and bring to boil. Cook until tender and drain. Set aside.
4. Add butter and flour to onions and celery. Whisk and cook for a few minutes. Add white wine and seafood stock and bring it to a boil whisking often. Add Old Bay Seasoning. Whisk in heavy cream and bring to just a boil.
5. Add potatoes and add the bacon (crumbled). Combine well.
6. Add thyme leaves and Italian parsley and add shrimp last (I removed the tails and cut my shrimp in half to make more bite-sized pieces).
7. Serve it hot with crusty French bread.

shrimp, bacon, onion, celery, garlic, red potato, butter, flour, seafood stock, heavy cream, white wine, bay seasoning, thyme, italian parsley, freshly ground black pepper

Taken from www.yummly.com/recipe/Amazing-Shrimp-Chowder-1356652 (may not work)