Some Kinda Good Wild Georgia Shrimp & Corn Chowder

Ingredients

  • 3 slices of hardwood smoked bacon
  • 1 lb medium shrimp, peeled and deveined
  • 1 qt 2% milk
  • 2 tbsp. all-purpose flour
  • Kosher salt and freshly ground pepper
  • 2 bay leaves
  • 3 sprigs lemon thyme
  • 3 ears of fresh, summer corn, sliced off the cob
  • 2 large baked potatoes, peeled and diced
  • 1/2 medium Vidalia onion, chopped
  • 2 bunches of green onions, chopped
  • 2 stalks celery, thinly sliced
  • Old Bay, for seasoning shrimp

Instructions

  1. In a large skillet with a high rim, cook bacon on medium-high heat. Remove the bacon, leaving the rendered fat in the pan. Stir in the celery, green onions and Vidalia onions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Discard the thyme sprigs and bay leaves.
  2. Season the shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. Divide among bowls and sprinkle with green onion and chopped bacon.