Step 1

1 In a large soup pot over medium heat, melt the butter

Step 2

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

Step 3

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

Step 4

4 Add the potato and thyme, stirring to combine; cook, uncovered, for about 10 minutes, until the potato is tender

Step 5

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

Step 6

6 Taste and add salt and pepper to taste

Step 7

7 Serve hot