Shrimp Chowder Soup

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Washington Post

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Ingredients

2 tablespoons unsalted butter

1 medium onion, cut into small dice

1 medium carrot, peeled and shredded

1 rib celery, cut into small dice

1 strip uncooked bacon, finely chopped

2 1/2 cups low-fat or whole milk

2 1/2 cups fish stock or vegetable broth

1 Yukon Gold potato, cut into 1/4-inch dice

Pinch finely chopped thyme leaves (may substitute dried thyme)

8 ounces frozen, peeled and deveined uncooked shrimp

Salt

Freshly ground black pepper

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