Shrimp Chowder

4 to 6 servings

Heat 2 tablespoons unsalted butter in the pot. Add 1 diced onion, 1 shredded carrot, 1 finely diced celery rib and 1 strip uncooked bacon, chopped; cook until the vegetables are tender. Add 2 1/2 cups whole or low-fat milk and 2 1/2 cups fish stock or vegetable broth and bring to a boil. Add 1 diced Yukon Gold potato and a pinch of fresh or dried thyme; cook for about 10 minutes, until the potato is tender. Add 1/2 pound frozen peeled and deveined uncooked shrimp and bring back to a boil; season to taste with salt and pepper.