John's Shrimp Corn Chowder

Ingredients

Instructions

8 slices bacon (optional)
2 tbls. flour
1/2 tsp salt
1/2 tsp pepper
1 tsp. parsley
1/4 tsp. poultry seasoning
6 tbls. butter
1/2 cup chopped onions
1/4 cup chopped green pepper
1/2 bay leaf
4 cups (1 quart) whole milk
2 - 14 oz cans cream style corn
1 lb. red potatoes, boiled, peeled, and cut into 3/8 inch cubes (about 2 cups)
1 lb. cooked, peeled and deveined shrimp, cut into large pieces

Fry the bacon over medium heat until crisp: drain on paper towels. Break into small pieces; place in a small container; cover and refrigerate.

In a small bowl, place the flour, salt, pepper, parsley and poultry seasoning. Stir to combine; set aside.

In a large, heavy bottomed saucepan, melt the butter over medium heat. Place the onions and green pepper in the saucepan; saute until tender but not brown(about 5 minutes).

Remove from heat. Place the flour mixture in the saucepan; stir until the flour mixture is smooth. Add 1/2 bay leaf and milk; stir to mix.

Return to medium heat. While stirring constantly, cook until smooth and slightly thickened, bringing the mixture nearly to a boil but not allowing it to boil. Add the corn, potatoes, and shrimp. Heat through.

Just before serving, remove and dicard the bay leaf. Add the bacon, reserving a small amount to sprinkle on each serving of chowder for decoration.

Serves 8