New England Shrimp Chowder - cooking recipe

Ingredients

1 1/2 lbs fresh shrimp, unpeeled, medium size
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell peppers or 1 cup green bell pepper
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup all-purpose flour
32 ounces chicken broth (fresh, or 2 16 oz. cans)
4 cups potatoes (peeled and finely chopped)
1 cup carrot, chopped
1/2 teaspoon salt (to taste)
1/4 - 1/2 teaspoon white pepper, ground
1/4 teaspoon dried thyme
2 bay leaves
2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
1 (15 ounce) can cream-style corn
1 teaspoon hot sauce (more or less, to your liking)

Preparation

Peel shrimp, and devein, if desired; set aside.
Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
Remove and discard bay leaves.