Shrimp Corn Chowder Recipe

• 1/2 pound butter
• 1 c. minced crisp bacon
• 3/4 c. shredded carrots
• 2 lg. diced potatoes
• 2 (No. 303) cans kernel corn
• 1 c. parsley
• Salt, pepper, cayenne to taste
• 1/4 pound butter
• 2 c. minced raw shrimp
• 1 1/2 c. chopped celery
• 2 quarts. water
• 1 c. flour
• 2 tbsp. lemon juice
• 1 tbsp. marjoram
• 1 quart. cream
• Jumbo boiled shrimp

1. Heat 1/2 lb.
2. butter and saute/fry shrimp, crushed bacon, celery, and carrots.
3. Stir in flour and cook 2 to 3 min.
4. Add in water to make a thin sauce.
5. Add in diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne.
6. Simmer about 1 hour.
7. Add in cream and bring almost to a boil.
8. Just before serving, swirl in 1/4 lb.
9. butter and minced parsley.
10. Garnish each serving with 1 or possibly 2 jumbo shrimp.
11. Yield: About 20 servings.

butter, bacon, carrots, potatoes, kernel corn, parsley, salt, butter, shrimp, celery, water, flour, lemon juice, marjoram, cream, shrimp

Taken from cookeatshare.com/recipes/shrimp-corn-chowder-58346 (may not work)