Servings: Serves: 10 to 12

3 pounds of un-peeled shrimp (I used 26/30) 3 pounds of un-peeled shrimp (I used 26/30)
2 tablespoons butter 2 tablespoons butter
12 ounces slab bacon 12 ounces slab bacon
2 leeks, white and light green parts only 2 leeks, white and light green parts only
2 large russet potatoes 2 large russet potatoes
6 plum tomatoes 6 plum tomatoes
1 14.5-ounce can of creamed corn 1 14.5-ounce can of creamed corn
2/3 cup heavy cream ⅔ cup heavy cream
1 teaspoon celery salt 1 teaspoon celery salt
Cayenne pepper to taste Cayenne pepper to taste
Salt and pepper to taste Salt and pepper to taste
Minced chives for serving (optional) Minced chives for serving (optional)

Prep Ingredients: Peel and devein the shrimp, and reserve the shrimp shells. Roughly chop most of the shrimp, keeping about 15 to 20 shrimp whole. Chill in the fridge until ready to use. Cut the bacon into lardons. Remove the tough outer layers of the leeks and rinse thoroughly. Cut in half length wise then dice cross-wise. Scrub the potatoes and cut into 2-inch cubes. Keep the potatoes in a bowl of cold water. Roughly chop the tomatoes.
Heat the butter in a large stock pot. Once frothy, add the shrimp shells. Cook for 5 minutes, mashing gently with your spoon every so often. Add 8 cups of water. Bring to a boil and then simmer for 15 minutes. Drain and reserve the stock. Discard the shrimp shells.
Wipe out the stock pot and return to the heat. Add the bacon and cook over medium high until crispy, turning every so often, about 7 to 8 minutes. Add the chopped leeks and cook until softened about 7 to 10 minutes. Add the potatoes, tomatoes, and creamed corn and stir to combine. Pour in the reserved stock and bring to a boil. Lower heat, season with pepper, a bit of celery salt, and a touch of cayenne pepper to taste. Reduce heat and simmer the soup for about 30 minutes to allow the flavors to blend.
Increase heat to medium high and add the shrimp to the soup and cook for 5 to 7 minutes until the shrimp are cooked through.
Add heavy cream and stir to combine, cook for 5 additional minutes before removing from the heat. Taste and adjust seasoning as necessary.
To serve: Divide soup between bowls, making sure each bowl gets one or two whole shrimp. Garnish with chives and a touch of cayenne powder if desired. Enjoy!