Shrimp And Corn Chowder

• 3-4 slices bacon
• 1 large onion, chopped
• 3-4 medium potatoes, peeled and cubed
• 3/4 c. water
• 3 c. milk
• 2 (17 oz.) cans cream style corn
• 1 can whole kernel corn
• 1 - 1 1/2 lb. peeled shrimp
• salt and pepper to taste (Tony's Creole seasoning, if you like)

1. Fry bacon in dutch oven until crisp.
2. Remove, crumble, and set aside.
3. Saute onions in 3 tablespoons of bacon drippings until tender.
4. Add potatoes, water, salt and pepper.
5. Cover and simmer 15-20 minutes or until potatoes are tender.
6. Stir in milk, corn, and shrimp.
7. Cook over medium heat, stirring frequently, until the shrimp are cooked - about 10 to 15 minutes depending on the size of the shrimp.
8. Check for seasoning and add if needed.
9. Use crumbled bacon as a topping for each bowl.

bacon, onion, potatoes, water, milk, cream style corn, whole kernel corn, peeled shrimp, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35068 (may not work)