Hearty Shrimp Chowder - cooking recipe

Ingredients

1 tbsp oil
2 strips bacon, finely chopped
2 stalks celery, finely chopped
1 None carrot, finely chopped
1 None onion, finely chopped
1 None large potato, peeled, cut into 1/2 inch cubes
1 None bay leaf
2 tbsp all-purpose flour
2 cups milk
10.5 oz canned corn kernels, drained
9 oz smoked cod, skinned, chopped
9 oz small shrimp, uncooked, peeled
1 tbsp parsley, chopped

Preparation

In a large saucepan, heat oil on high. Saute bacon, celery, carrot and onion 2-3 mins, until onion is tender.
Add potato and cook, stirring, 1 min. Mix in 2 cups water and the bay leaf. Season to taste. Bring to a boil, reduce heat to low and simmer, covered, 10 mins. Remove bay leaf.
In a small bowl, blend flour with a little of the milk to form a smooth paste. Blend into pan with remaining milk, stirring constantly, until sauce boils and thickens.
Add corn, cod and shrimp. Season to taste and simmer 4-5 mins. Top with parsley and serve.