Shrimp And Corn Chowder - cooking recipe

Ingredients

3-4 slices bacon
1 large onion, chopped
3-4 medium potatoes, peeled and cubed
3/4 c. water
3 c. milk
2 (17 oz.) cans cream style corn
1 can whole kernel corn
1 - 1 1/2 lb. peeled shrimp
salt and pepper to taste (Tony's Creole seasoning, if you like)

Preparation

Fry bacon in dutch oven until crisp.
Remove, crumble, and set aside.
Saute onions in 3 tablespoons of bacon drippings until tender.
Add potatoes, water, salt and pepper.
Cover and simmer 15-20 minutes or until potatoes are tender.
Stir in milk, corn, and shrimp.
Cook over medium heat, stirring frequently, until the shrimp are cooked - about 10 to 15 minutes depending on the size of the shrimp.
Check for seasoning and add if needed.
Use crumbled bacon as a topping for each bowl.