Shrimp and Corn Chowder

Ingredients

• 6 bacon
• 1 cup finely chopped sweet onion
• 0.5 cups finely chopped green bell pepper
• 2 stalks celery , finely chopped
• 3 cloves garlic
• 1 lb potatoes
• 4 cups seafood or chicken stock
• 1 corn kernels , thawed, divided
• 2 cups heavy whipping cream , divided
• 1 teaspoon fresh thyme
• 2 teaspoons kosher salt
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons ground black pepper
• 6 tablespoons all purpose flour
• 6 tablespoons unsalted butter , at room temperature
• 1 lb. small fresh or thawed frozen shrimp
• 0.5 cups scallions
• hot sauce , optional

Instructions

1. 1

   Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.

2. 2

   Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.

3. 3

   Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.