Ingredients

The following ingredients have 6 Servings
  • 6 slices thick-cut bacon (cut into 1/2-inch pieces)
  • 1 tablespoon unsalted butter
  • 4 small green onions (thinly sliced, with white and green parts divided)
  • 2 stalks celery (diced (about 1/2 cup))
  • 4 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 2/3 cups nonfat milk
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears if using fresh)
  • 1 can cream-style corn ((15 ounces))
  • 1/4 teaspoon ground cayenne pepper (plus additional to taste)
  • 1 pound frozen peeled & deveined shrimp (any size you like, thawed)
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup half-and-half
  • Hot sauce (optional for serving)

Instruction

  • Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
  • Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
  • Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.