Shrimp Chowder

1. Dice the carrots, potato, celery, and onion into very small pieces.
2. Dice the bacon and fry it in your soup pot on medium heat. When it is finished frying, drain most of the grease but leave a little bit in the pot.
3. Put the butter in the pot and melt the butter in with the bacon on medium heat.
4. Add the onions and let saute for a minute or two.
5. Add the potatoes, mixing them with the onions.
6. Add the celery and carrot. Allow the vegetables to saute for another 4-5 minutes.
7. Finally, add the frozen corn. I added mine while it was still frozen and it turned out fine.
8. Meanwhile, begin cooking the shrimp in some water in a separate saucepan.
9. Add the chicken broth to the soup pot. Allow it to get the crusties off the bottom of the pot.
10. Put the soup pot’s heat on high to cook the vegetables.
11. When the shrimp are finished, ladle approximately 1 cup of the shrimp broth into the soup pot. Drain the rest. Take off any shells that may be on the shrimp and cut each shrimp in half. Add the shrimp to the soup pot.
12. Add Cajun and Old Bay seasoning to taste.
13. Add the half-and-half.
14. Add Tabasco sauce to taste.
15. Let simmer for 10-15 minutes, and then enjoy!

I served mine with Tabasco sauce so that anybody eating the soup could season it to their taste.