Shrimp and Corn Chowder

1/2 lb bacon fried crisp
3 tbs bacon grease
2 cups onion, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup carrots, grated
1 bay leaf, crumbled
2 cups potatoes, diced
1/4 cup water
2 tbs flour
2 lb shrimp, cooked and peeled
4 cups shrimp stock
1 can whole kernel corn (16-1/2 oz)
1 can cream style corn (16-1/2 oz)
1 can evaporated milk (13 oz)
1 tbs salt
1/2 tsp cayenne pepper
1/2 tsp black pepper

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 a boil. Add corn, milk, shrimp and seasoning. Add crumbled bacon. Simmer over low fire for approximately 30 minutes. Serve immediately.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana