SHRIMP AND CORN CHOWDER

3 cups strong chicken stock
1 1/2 lbs. shrimps, shelled and deveined
1 tbsp olive oil
1 tbsp butter
1/2 onion minced
1 celery rib minced
1/2 green bell pepper minced
1 can white corn, drained
1 tbsp arrowroot dissolved in 1/2 cup cold milk
Salt, pepper and Tabasco to taste
1/2 cup heavy cream
1 carrot sliced paper-thin
1/2 sweet red pepper cut into small cubes
2 slices of bacon, fried crisp and crumbled

Bring half of the chicken stock to boil in a saucepan. Add shrimps, return to boil, cover, remove from heat and let stand for 5 minutes.

Reserve 12 shrimps and cover with 1/2 cup of hot stock. Put remainder of shrimps through food processor with remaining cold stock.

Heat butter and olive oil in skillet; add onion, celery and green pepper and sauté over low heat for about 3 minutes or till vegetables are soft.

Add corn to shrimp mixture and cook over medium heat for 1 minute, stirring. Add sautéed vegetables and arrowroot to mixture, bring to a brisk boil, and cook for 2 minutes.

Remove from heat, add seasonings to taste, cover, and let stand for 30 minutes.

When ready to serve, bring chowder to the boil, add heavy cream, carrots and red pepper cubes and taste for seasoning.

Pour into soup bowls and add 4-6 whole shrimps plus a sprinkling of crumbled bacon to each portion.