Recipe: Shrimp and Corn Chowder

Ingredients

• 6 slices thick-cut bacon, cut crosswise into 1/4-inch pieces
• 1 large sweet onion, diced small (about 1 cup)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups (32 ounces) low-sodium chicken broth
• 2 large russet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes (about 3 cups)
• 2 medium carrots, peeled and cut into 1/2-inch chunks (about 1 1/2 cups)
• 6 cups frozen corn kernels (32 ounces)
• 2 teaspoons celery salt
• 1/2 teaspoon freshly ground white pepper
• 2 cups whole milk
• 1 pound uncooked peeled and deveined shrimp, tails removed

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