Shrimp Chowder - cooking recipe

Ingredients

8 slices bacon, cooked and drained
1 medium onion, diced
1 green pepper, diced
1 stalk celery, diced
2 (10 3/4 oz.) cans cream of potato soup, undiluted
2 (4 1/2 oz.) cans small shrimp, drained and rinsed
4 c. milk (not cream)
1/2 tsp. black pepper

Preparation

Cook and drain bacon.
In a large kettle (Dutch oven) use 1 tablespoon bacon drippings to saute onion, pepper and celery.
Add all remaining ingredients into Dutch oven, stirring well.
Cook over medium heat until thoroughly heated.
Crumble and sprinkle bacon over each serving.
Serves 6 to 10.
Delicious in the winter time!!