Shrimp And Corn Chowder - cooking recipe

Ingredients

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

Preparation

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.