Recipe: Corn and Shrimp Chowder (1960's)

CORN AND SHRIMP CHOWDER

8 ounces salt pork, diced
2 onions, chopped
1/2 cup chopped celery and tops
3 tablespoons chopped green pepper
3 tablespoons finely diced carrot
1/2 bay leaf
2 tablespoons flour
4 cups water
3 cups diced potato
1 (17 ounce) can cream-style corn
1 cup cooked whole-kernel corn
2 cups undiluted evaporated milk
1 pound cleaned shelled shrimp, cooked
Salt and pepper
Chopped fresh parsley (for garnish)
Paprika (for garnish)

In large kettle, cook salt pork until browned and crisp. Remove pork and pour off all but 3 tablespoons fat.

Add next 5 ingredients to kettle and cook 5 minutes.

Blend in flour. Add 4 cups water and potato, bring to boil and simmer, covered, 15 minutes.

Add corn, milk and shrimp; heat well. Season with salt and pepper to taste. Add pork and serve with a garnish of parsley and paprika.

Makes about 2 1/2 quarts
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966