This soup pairs perfectly as a side dish and is a flavorful combination of taste!

• 4 strips bacon
• 8 tablespoons (1 stick) unsalted butter
• 1 cup chopped onion
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 4 cups fresh or frozen corn
• 1 medium Russet potato, diced
• 1 teaspoon Creole seasoning (I use Tony Chachere's)
• 1 pound peeled and deveined shrimp
• 1 cup half and half
• Salt and freshly ground black pepper
• 1/2 cup chopped green onions, for serving

1. In a heavy-bottomed Dutch oven over low heat, cook the bacon until the fat is rendered and the bacon is crisp, 10 to 15 minutes.
2. Transfer bacon to a paper towel-lined plate.
3. Crumble bacon when cool.
4. Add the butter to the bacon grease in the pot.
5. Increase heat to medium-low, and once butter has melted, add onion, celery and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.
6. Add the flour to pot, and cook, stirring constantly so the mixture doesn’t burn, for 3 minutes.
7. Stir in the chicken broth, corn, potato, and 1/2 teaspoon of the Creole seasoning.
8. Increase the heat to medium-high, bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
9. Stir in the half and half.