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Shrimp and Corn Chowder

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, crumbled
2 c. potatoes, diced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 c. water
2 tbsp. flour
4 c. shrimp stock
1 (16 oz.) can cream style corn
1 (16 oz.) can whole corn
1 (13 oz.) can low fat evaporated milk
2 lbs. shrimp, cooked and peeled
1 tbsp. salt
Tabasco to taste

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 5-10 minutes. Sprinkle flour over mixture, stir well and add shrimp stock. Bring to boil. Add corn, milk, shrimp, salt, pepper and Tabasco. Simmer over low fire for approximately 30 minutes. Serves 6.

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