Cajun Shrimp Chowder

(as found at

6 slices bacon, chopped
1 lb. shrimp, tails removed
2 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 lb. yellow potatoes, chopped
4 c. low-sodium chicken broth
3 thyme sprigs
2 green onions, plus more for garnish
3 c. sweet corn
3/4 c. heavy cream
1/2 tsp. paprika

Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel-lined plate.

Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.
Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour and cook 30 seconds more. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.

Stir in corn and cream, and simmer 5 minutes more. Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.

Garnish each serving with bacon.