Shrimp-Corn Chowder

• 8 oz. thick bacon
• 2 chopped onions
• 1/2 chopped celery
• 3 Tbsp. finely chopped carrots
• 1/2 crumbled bay leaf (crumble with salt to get fine)
• 3 Tbsp. flour
• 4 c. water
• 3 c. diced potatoes
• 1 large can cream-style corn (undrained)
• 1 large can whole kernel corn (undrained)
• 1 lb. cleaned shrimp
• salt, pepper and Tabasco to taste

1. Brown bacon and set aside.
2. Save 3 tablespoons fat; add onion, pepper, celery, carrots and bay leaf.
3. Saute 15 minutes, until clear, but not brown.
4. Blend in flour and cook for 1 minute.
5. Add water and potatoes.
6. Simmer, covered, for 15 minutes.
7. Add shrimp and cook 5 minutes more.
8. Add remaining ingredients, including bacon.
9. Heat thoroughly, but do not boil.

bacon, onions, celery, carrots, bay leaf, flour, water, potatoes, creamstyle corn, whole kernel corn, shrimp, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401916 (may not work)