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Corn and Shrimp Chowder

1 lb. bacon
2 onions, chopped
1/2 c. celery, chopped
3 tbsp. green pepper, chopped
3 tbsp. carrot, chopped
1/3 crushed bay leaf
2 tbsp. flour
4 c. water
3 c. diced potato
1 can cream corn
1 can whole kernel corn
2 c. canned milk
2 cans shrimp

Brown bacon until crispy. Remove and drain off all but 3 tablespoons grease. Add next 5 ingredients. Cook 5 minutes. Blend in flour. Add water and potato. Simmer covered 15 minutes. Add corn, milk and shrimp. Heat well, stirring often to prevent sticking. Season with salt, pepper, paprika to taste. Add bacon.

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