Jump to recipe
Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
Chow down.
Advertisement - Continue Reading Below
Ingredients
- 8 oz.
bacon, chopped
- 1
onion, diced
- 2 Tbsp.
all-purpose flour
- 3 cups
low-sodium chicken stock
- 2 cups
half-and-half
- 1
russet potato, peeled and chopped into 1/2" cubes
- 1/4 cup
chopped green onions, plus more for garnish
Kosher salt
Freshly ground black pepper
- 1 lb.
medium or large shrimp, peeled and deveined, roughly chopped
Directions
- Step 1In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.
- Step 2Add onions and cook until softened, 6 minutes. Add flour and stir continuously with a wooden spoon until absorbed, about 1 minute.
- Step 3Stir in chicken stock, half-and-half, potato, green onions, salt, and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
- Step 4Add shrimp and simmer until pink, 2 to 3 minutes, then stir in half the cooked bacon.
- Step 5Garnish with remaining bacon and green onions.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below