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Bacon, shrimp and Old Bay are the secrets to big flavor in Rach's thick and creamy Cajun Shrimp Chowder. 

Rach's Tip: To make fortified stock, toast shrimp tails and shells if you are processing shrimp yourself and deveining. Add 1 quart chicken stock or bone broth and 2 cups water, simmer to combine flavor of shrimp shells. Strain to use in recipe.