Louisiana Shrimp and Corn Soup

Ingredients
2 lbs. of shrimp (peeled and deveined)-save the peelings and heads if you plan to make a shrimp stock
8 slices of bacon, cooked and chopped
4 russet potatoes, peeled and diced
2 tbs of butter
1 onion, chopped finely
1 bell pepper, chopped finely
2 stalks of celery, chopped finely
¼ cup of flour
4 cups of corn (frozen or fresh)
12 cups of shrimp stock or chicken stock
11/3 cup of heavy whipping cream
Tony Chachere’s seasoning, to taste
Badia Complete Seasoning, to taste
Thyme, to taste
1 sprig of fresh thyme
Onion Powder, to taste
Garlic Powder, to taste
Italian Seasonings, to taste
3 green onions, chopped
Parsley, to garnish
Shrimp Stock
Heads and shrimp peelings from two lbs of shrimp
1 onion cut in fourths
1 celery, chopped roughly
1 bell pepper, cored and cut in fourths
4 cloves of garlic
Salt, to taste
6-10 mixed peppercorns
5 bay leaves
12 cups of water
Directions:
Shrimp Stock
The shrimp stock is optional but adds an amazing depth of flavor! Simply combine all of the shrimp stock ingredients and bring to a rolling boil.  Reduce the heat to a simmer and cover.  Let it cook while you prepare the other ingredients for your soup.  I normally like to let it boil at least an hour. The color will begin to change to a brownish/red tint. Be sure to strain the solids out of the stock before using it.

1.  In a heavy bottomed pot, on medium-high heat. Cook the bacon and set the bacon aside.
2. Remove some of the bacon grease.  Leave a thin layer that covers the bottom of the pot.
3. Add the butter and allow it melt.
4. Add the shrimp and cook 1 minute on each side. Remove the shrimp and set them aside. Note: Some of the shrimp may be undercooked but will fully cook when added to the soup later.
5. In the same pot, sauté the onions, bell peppers and celery until softened.
6. Add in minced garlic and sauté another minute.
7. Stir in the flour and blend well with the sautéed seasonings.
8. Continuously stir for about 5 minutes.
9. Stir in the warm shrimp stock little by little, while stirring.
10. Continue to add stock until it is fully blended with the roux and seasonings.
11. Add in the diced potatoes and corn.
12. Season to taste with dry seasonings.
13. Cover the soup and allow the soup to simmer for about an hour. 
14. Once the potatoes have softened, stir in the heavy whipping cream. Allow this to come back to a slight boil.
15. Stir in the shrimp and bacon.
16. Once the shrimp are cooked, stir in the green onions and garnish with parsley.
17. Taste the soup and add more salt and pepper, if desired.
18. Serve with fresh bread.