Ingredients:

  • 4 slices thick-cut bacon, diced (approximately 115g / 4 oz)
  • 1 medium yellow onion, chopped (approximately 150g / 5.3 oz)
  • 2 celery stalks, chopped (approximately 100g / 3.5 oz)
  • 2 cloves garlic, minced (approximately 6g / 0.2 oz)
  • 2 tbsp all-purpose flour (approximately 16g / 0.6 oz)
  • 4 cups chicken broth (approximately 950 ml / 32 fl oz)
  • 1 cup heavy cream (approximately 240 ml / 8 fl oz)
  • 1 cup milk (approximately 240 ml / 8 fl oz)
  • 1 tsp dried thyme (approximately 2g / 0.07 oz)
  • 1/2 tsp salt, or to taste (approximately 3g / 0.1 oz)
  • 1/4 tsp black pepper, or to taste (approximately 1.5g / 0.05 oz)
  • 1 bay leaf
  • 1.5 lbs shrimp, peeled, deveined, and tails removed (approximately 680g / 24 oz)
  • 1.5 lbs Yukon gold potatoes, peeled and diced (approximately 680g / 24 oz)
  • 1/4 cup fresh parsley, chopped (approximately 10g / 0.4 oz)
  • 2 tbsp butter (approximately 28g / 1 oz)

Instructions:

  1. Cook bacon in Dutch oven until crispy. Remove bacon and set aside, reserving bacon fat.
  2. Sauté onion and celery in bacon fat until softened. Add garlic and cook until fragrant.
  3. Stir in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Stir in cream, milk, thyme, salt, pepper, and bay leaf.
  5. Add potatoes and simmer until tender.
  6. Gently stir in shrimp and cook until pink and opaque.
  7. Stir in butter to enrich the flavor.
  8. Remove bay leaf. Stir in parsley and cooked bacon. Adjust seasoning to taste. Serve hot.