Shrimp Chowder - cooking recipe

Ingredients

1/2 lb. cooked shrimp (small or medium size cut in half)
1 onion, chopped in chunks
2 stalks celery, chopped in chunks
2 potatoes, peeled and chopped in chunks
1 Tbsp. butter
2 Tbsp. flour
about 1 qt. milk
1 strip bacon, fried and crumbled
2 tsp. salt
1/2 tsp. black pepper (this is a Louisiana recipe)

Preparation

Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes).
Add milk, reserving 1/2 cup.
Shake flour and 1/2 cup milk in covered jar to blend.
Very gradually add this to the vegetables in the milk.
Stir well to thicken slightly. Add shrimp.
Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces.
Serve with saltines or oyster crackers.