Shrimp & Corn Chowder

Ingredients

4 slices nitrate-free bacon, chopped
4 ribs celery - diced
3 medium carrots, diced into 1/4-inch cubes
4 cloves fresh garlic - minced
3 large russet potatoes, diced very small
1/4 tsp sea salt
1/4 tsp black pepper
2 Tbsps gluten-free flour, or Arrowroot powder
1 can (13.5) organic, unsweetened coconut milk
4 cups of chicken bone broth, or vegetable stock
2 cups fresh or frozen organic corn kernels
1/4 tsp ground cayenne pepper
1 tsp thyme leaves
1-1/2 lbs. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size)
Garnish ideas: sliced green onions and chopped fresh parsley

Directions

1. Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy.
2. Transfer your cooked bacon to a plate lined with a paper-towel.
3. Reserve the bacon fat in that same pot and heat over medium-high heat again.
4. Add in celery, carrots, garlic, sea salt and black pepper; cook until tender.
5. Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn.
6. Immediately pour in your milk, whisking constantly until mixture is smooth.
7. Add in your broth or stock, then bring to a boil while constantly whisking.
8. Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender.
9. Using a hand blender or potato masher, quickly blend your soup for a few seconds. We want to make it creamy but still nicely chunky, so don't overblend.
10. Add in your corn, raw shrimp, cayenne pepper and thyme; simmer for 5 minutes, or until shrimp are pink and just cooked through.
11. Taste test, then season with sea salt and pepper, if desired.
12. Garnish with your crispy cooked bacon, green onions, and parsley. Enjoy!