Shrimp and Corn Chowder Recipe 1

You will need:

4 slices bacon, diced into 1 inch pieces 
1/2 onion, diced 
3 tablespoons of flour, divided 
1 (8 ounce) jar clam juice 
1 cup, plus 2 tablespoons water, divided 
2 medium red potatoes, diced 
2 celery stalks, diced 
1 bay leaf 
2 teaspoons kosher salt 
2 teaspoons cajun seasoning 
2 cups whole milk 
1 pound (51 – 60) count prawns, peeled and deveined 
1 cup frozen corn 

In a large dutch oven cook bacon until browned. Reserve 1 1/2 tablespoons of pan drippings. Set bacon aside. 
Add onion to the dutch oven with the reserved bacon drippings. Cook until softened, about 5 minutes. Sprinkle with 2 tablespoons of flour. Cook 2 minutes. 
Pour clam juice and water over the top. Add potatoes, celery, bay leaf, kosher salt and cajun seasoning. Bring to a boil. Reduce heat and cook until potatoes are fork tender. 
Stir 3 tablespoons of hot broth into the milk to temper it. Pour tempered milk into the soup. 
Make a slurry with remaining 1 tablespoon of flour and 2 tablespoons of water. Stir slurry into soup and let simmer for 30 more minutes. 
After soup has simmered add prawns and frozen corn. Cook 5 more minutes or until shrimp is pink and cooked through. Remove bay leaf. Stir in reserved bacon. 
Ladle into hot soup bowls and serve. 

Country Time Recipes "Lee County Virginia Recipe Source"
http://countrytimerecipes.alphamaids.com/recipes.htm