Shrimp and Corn Chowder | Charlotte Fashion Plate

Ingredients

• 1 pound, 16-20 count, fresh shrimp (cleaned and deveined, cut into bite-sized pieces)
• 4 pieces thick-cut bacon, diced
• 1 1/2 cups fresh or frozen corn
• 1/4 white onion, minced
• 1 celery stalk, minced
• 3 Yukon gold potatoes, diced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper
• 3 1/2 cups homemade shrimp stock (recipe provided below)
• 2 cups heavy whipping cream
• 2 bay leaves
• 3 to 4 sprigs fresh thyme
• 2 tablespoons fresh parsley
• Old Bay seasoning for garnish, optional
• 2 tablespoons butter
• Shells from 1 pound shrimp
• 2 tablespoons tomato paste
• 2 garlic cloves, smashed
• 1/3 cup white wine
• 6 cups water
• 1/2 white onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 4 sprigs thyme
• 4 sprigs parsley
• 1 teaspoon salt
• 1 teaspoon black peppercorns