1 lb shrimp, peeled & deveined (medium or large)
• 4 slices bacon, diced (optional but 🔥)
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2–3 medium potatoes, peeled & diced (Yukon gold or russet)
• 2 cups chicken or seafood broth
• 1 cup heavy cream (or half-and-half)
• 1 cup whole milk
• 2 tbsp butter
• 2 tbsp flour
• 1 bay leaf
• ½ tsp paprika (smoked if you have it)

1 lb shrimp, peeled & deveined (medium or large)

Cook the bacon
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
2. Sautι veggies
Add onion and celery to the pot. Cook 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Make the base
Stir in butter. Once melted, sprinkle in flour and cook 1–2 minutes (don’t let it brown).
4. Add potatoes & broth
Slowly stir in broth, scraping the bottom. Add potatoes, bay leaf, paprika, salt, and pepper.
Simmer uncovered 12–15 minutes, until potatoes are tender.
5. Cream it up
Stir in milk and cream. Reduce heat to low.
6. Add shrimp
Cut shrimp into bite-size pieces. Add to the chowder and cook 3–5 minutes until pink and just cooked.
7. Finish
Remove bay leaf. Taste and adjust seasoning. Stir in cooked bacon (or save some for topping).