Creamy Shrimp Soup (Print Version)

# Ingredients:

01 - 2 slices thick-cut bacon, chopped.
02 - ½ large onion, finely diced.
03 - 1 large garlic clove, minced.
04 - 1½ tablespoons all-purpose flour.
05 - 3 cups chicken broth.
06 - 1 celery rib, diced.
07 - 1 medium russet potato, peeled and diced.
08 - 1 bay leaf.
09 - ½ teaspoon fresh thyme, minced.
10 - 1 can (8.25 oz) cream-style corn.
11 - 1½ cups corn kernels, fresh or frozen.
12 - 1 cup whole milk, cream, or half-and-half.
13 - 1 pound medium shrimp, peeled and deveined.
14 - Old Bay seasoning to taste.
15 - 1 tablespoon fresh parsley, minced.
16 - Salt and pepper to taste.

# Instructions:

01 - Fry bacon in Dutch oven until lightly browned. Add onion, cook 5 minutes until soft. Add garlic for 30 seconds.
02 - Stir in flour and cook 1 minute. Slowly add broth, scraping up browned bits.
03 - Add celery, potatoes, bay leaf, thyme, and cream corn. Simmer 15-20 minutes until potatoes are tender.
04 - Stir in corn kernels and milk. Simmer on low 5 minutes until corn is tender-crisp.
05 - Season shrimp with Old Bay. Add to soup, cook 4 minutes until opaque. Stir in parsley and season.

# Notes:

01 - Can adjust thickness with more broth or cream.
02 - Base can be made ahead, add shrimp when reheating.

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