Cajun Shrimp Chowder

INGREDIENTS:

• 6 slices bacon, chopped
• 1 lb. shrimp, tails removed
• 2 tsp. Cajun seasoning
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. all-purpose flour
• 1 lb. yellow potatoes, chopped
• 4 c. low-sodium chicken broth
• 3 thyme sprigs
• 2 green onions, plus more for garnish
• 3 c. sweet corn
• 3/4 c. heavy cream
• 1/2 tsp. paprika

INSTRUCTIONS:

1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel-lined plate. 
2. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon. 
3. Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour, and cook 30 seconds more. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. 
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