Shrimp Corn Chowder

Instructions

1. Coat a large, heavy-bottomed pot with cooking spray and heat over medium-high. Add bacon; cook until crisp, 7–8 minutes. Reserving drippings in pot, transfer bacon to paper towels to drain.
2. Reduce heat to medium-low and stir in shrimp and shallot. Cook, stirring often, until shrimp just begins turning pink, about 5 minutes. Stir in garlic and Old Bay seasoning until fragrant, about 1 minute.
3. Add wine and cook, stirring occasionally, until evaporated, about 2 minutes. Transfer shrimp to a bowl and cover with foil.
4. Increase heat to medium-high and stir in potatoes, corn, broth, milk and bay leaf. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until potatoes are beginning to fall apart, 20–30 minutes. Discard bay leaf.
5. Add cream cheese, stirring constantly, until well combined and chowder is thickened, about 5 minutes. Season with salt and black pepper, if desired. Add shrimp and cook until just heated through, 3–5 minutes. Serve warm, topped with bacon, jalapeño and green onion.