Shrimp Chowder - cooking recipe

Ingredients

1/2 lb unsliced thick slab bacon or 1/2 lb pancetta, diced
1 cup chopped scallion
1 cup roughly chopped onion
1/2 cup chopped celery
1 large carrot, diced
3 bay leaves
1 teaspoon ground thyme, more to taste
2 teaspoons Old Bay Seasoning, more to taste
8 drops TABASCO(R) brand Chipotle Pepper Sauce, more to taste
1/2 cup all-purpose flour
1 lb potato, peeled and diced
4 cups shrimp bouillon or 4 cups homemade shrimp stock
2 cups heavy cream
12 -16 ounces large raw shrimp, peeled and roughly chopped
2 tablespoons finely chopped fresh parsley
salt and pepper

Preparation

In a heavy stockpot, over medium-high heat, cook the bacon or pancetta until most of the fat is rendered, about 8 minutes.
Stir in the scallions, onion, celery and carrots.
Saute for about 2 minutes until the veggies start to wilt.
If desired, season lightly with salt and pepper (be careful since the bouillon/stock and Old Bay seasoning are salty - you can adjust later).
Add the bay leaves, thyme, Tabasco and Old Bay.
Stir in the flour and cook for 2 minutes.
Add the potatoes and stir in the bouillon or stock.
Bring to a gentle boil and then reduce heat to simmer.
Simmer until the potatoes are just fork tender, about 10 to 12 minutes.
Add the heavy cream and bring just to a simmer - no hotter or the soup may stick to the bottom.
Add the shrimp and simmer for 2 to 4 minutes until the shrimp are just turning opaque.
Stir in the parsley, taste the soup and adjust seasonings if necessary.
Eat it.