Shrimp 'n Bacon Chowder

• Meat

  • 1 8 oz. oz Bacon

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Onion
  • 1 Russet potato, peeled and cut into 1/2" cubes
  • 1/4 cup Scallions

• Canned Goods

  • 3 cup Chicken stock, low sodium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 2 cup Half and half

Found on delish.com

Ingredients

• 8 oz. bacon, chopped
• 1 onion, diced
• 2 tbsp. all-purpose flour
• 3 c. low-sodium chicken stock
• 2 c. half and half
• 1 russet potato, peeled and chopped into 1/2 cubes
• 1/4 c. chopped scallions, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 1 lb. medium or large shrimp, peeled, deveined and roughly chopped

Directions

• In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat.Add onions and cook until softened, 6 minutes. Add flour and stir continuously with wooden spoon until absorbed, about 1 minute.Stir in chicken stock, half and half, potatoes, scallions, 1 tsp. salt and 1/2 tsp. pepper and simmer on medium-low until potatoes are tender, 10 minutesAdd shrimp and simmer until pink, about 2 to 3 minutes, then stir in half the cooked bacon.Garnish with remaining bacon and scallions.