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1 In a large soup pot over medium heat, melt the butter
2 Add the onion, carrot, celery and bacon and cook until the vegetables are tender, the onion is translucent and the bacon starts to sizzle, about 5 minutes
3 Add the milk and the fish stock or vegetable broth, stirring to combine; increase the heat to medium-high and bring to a boil
4 Add the potato and thyme, stirring to combine; cook, uncovered, for about 10 minutes, until the potato is tender
5 Add the shrimp and bring back to a boil for 2 to 3 minutes, or until the shrimp are pink, curled and opaque when sliced
6 Taste and add salt and pepper to taste
7 Serve hot