Seafood Chowder

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Lemice

2 tablespoons unsalted butter

1 medium white or yellow onion (8 ounces), cut into small dice

1 medium carrot, well-scrubbed and coarsely grated

1 rib celery, cut into small dice

1 strip uncooked bacon, chopped

2 ½ cups reduced-fat or whole milk

2 ½ cups fish stock or vegetable broth

1 large russet potato (15 ounces), cut into ¼-inch dice

1 pinch finely chopped fresh thyme leaves (may substitute dried)

8 ounces frozen, peeled and deveined uncooked medium shrimp (41 to 50 count; see headnote)

Fine salt

Freshly ground black pepper

Directions at mail.google.com

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