Shrimp (peeled and deveined): 120g (4.2 oz), Corn kernels (frozen or canned): 150g (1 cup), Potato: 100g (1 small, diced), Bacon: 30g (2 slices, diced), Onion: 75g (1/2 medium, diced), Celery: 50g (1 stalk, diced), Garlic: 6g (2 cloves, minced), Fish or vegetable broth: 250ml (1 cup), Milk: 150ml (2/3 cup), Heavy cream: 60ml (1/4 cup), Flour: 15g (1 tbsp), Fresh thyme: 2g (1/2 tsp, chopped), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. In a large pot, cook 30g diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot. 2. Add 75g diced onion and 50g diced celery to the pot. Cook for 3-4 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Sprinkle 15g flour over the vegetables and stir for 1 minute. 5. Gradually whisk in 250ml broth, 150ml milk, and 60ml heavy cream. 6. Add 100g diced potato, 2g chopped thyme, and 1 bay leaf. 7. Bring to a boil, then reduce heat and simmer for 15 minutes until potato is tender. 8. Add 150g corn kernels and simmer for 3 minutes. 9. Add 120g shrimp and cook for 3-4 minutes until pink and opaque. 10. Remove bay leaf and season with salt and pepper to taste. 11. Serve garnished with reserved bacon and 5g chopped parsley.
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