New England Shrimp Chowder

• 1 1/2 lbs fresh shrimp, unpeeled, medium size
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup red bell peppers or 1 cup green bell pepper
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 32 ounces chicken broth (fresh, or 2 16 oz. cans)
• 4 cups potatoes (peeled and finely chopped)
• 1 cup carrot, chopped
• 1/2 teaspoon salt (to taste)
• 1/4 - 1/2 teaspoon white pepper, ground
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
• 1 (15 ounce) can cream-style corn
• 1 teaspoon hot sauce (more or less, to your liking)

1. Peel shrimp, and devein, if desired; set aside.
2. Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
3. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
4. Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
5. Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
6. Remove and discard bay leaves.

fresh shrimp, onion, celery, red bell peppers, garlic, vegetable oil, allpurpose, chicken broth, potatoes, carrot, salt, white pepper, thyme, bay leaves, milk, creamstyle, hot sauce

Taken from www.food.com/recipe/new-england-shrimp-chowder-212919 (may not work)