Shrimp And Corn Chowder

• 1/2 lb. bacon, fried crisp
• 3 Tbsp. bacon fat
• 2 c. onions, chopped fine
• 1 c. celery, chopped fine
• 1/2 c. bell pepper, chopped fine
• 1/2 c. carrots, grated
• 1/2 bay leaf, crumbles
• 2 c. potatoes, diced
• 1/4 c. water
• 2 Tbsp. flour
• 4 c. shrimp stock
• 1 (16 oz.) can cream style corn
• 1 (16 oz.) can whole kernel corn
• 1 (13 oz.) can low fat evaporated milk
• 2 lb. shrimp, cooked and peeled
• 1 Tbsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• Tabasco sauce to taste

1. Fry bacon; crumble and set aside; reserve bacon fat. Saute onions, celery, bell pepper, and carrots in bacon fat. Add bay leaf, potatoes, and water. Cook for 5 to 10 minutes. Sprinkle flour over mixture; stir well. Add shrimp stock; bring to boil. Add corn, milk, shrimp, salt, pepper, and Tabasco sauce. Simmer over low heat for approximately 30 minutes.

bacon, bacon fat, onions, celery, bell pepper, carrots, bay leaf, potatoes, water, flour, shrimp stock, cream style corn, whole kernel corn, milk, shrimp, salt, cayenne pepper, black pepper, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4560 (may not work)