These cool temperatures make most of us want some hearty soup for lunch or dinner. Here’s a fairly simple one to prepare ahead of time!

Shrimp-Corn Chowder

5 bacon strips

1/2 cup chopped elery

1/2 cup diced or shredded arrots

1/2 cup chopped onions

3 tablespoons flour

4 cups of water

1 bay leaf

2 cups diced potatoes

salt and pepper

1 large can evapoated milk

1 ro 1/2 pounds peeled shrimp

1 large can cream style corn

Fry bacon in Dutch oven until s.Set aside. Pour off all but around 3 tablespoons of grease; saute’ celery, carrots and onions. Stir in flour. Add water, bay leaf, potatoes salt and pepper. Simmer about 1/2 hour. Add evaporated milk, peeled shrimp and corn. Simmer until shrimp are pink. Sprinkle with crumbled bacon before serving.

Serve with crusty bread or garlic bread for a delicious cold weather meal!