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-inch 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
In a large pot over medium-high heat, brown bacon until crisp.
Transfer bacon to a plate and reserve fat in pan.
Add onions and cook until softened, 6 minutes.
Add flour and stir continuously with wooden spoon until absorbed, about 1 minute.
Stir in chicken stock, half-and-half, potatoes, green onions, salt and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
Add shrimp and simmer until pink, 2 to 3 minutes.
Stir in half the cooked bacon.
Garnish with remaining bacon and green onions.
