1/2 lb. butter
1 c. chopped crisp bacon
3/4 c. shredded carrots
2 lg. diced potatoes
2 (No. 303) cans kernel corn
1 c. parsley
Salt, pepper, cayenne to taste
1/4 lb. butter
2 c. chopped raw shrimp
1 1/2 c. minced celery
2 qts. water
1 c. flour
2 tbsp. lemon juice
1 tbsp. marjoram
1 qt. cream
Jumbo boiled shrimp

Melt 1/2 pound butter and saute shrimp, crushed bacon, celery, and carrots. Stir in flour and cook 2 to 3 minutes. Add water to make a thin sauce. Add diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne. Simmer about 1 hour. Add cream and bring almost to a boil. Just before serving, swirl in 1/4 pound butter and chopped parsley. Garnish each serving with 1 or 2 jumbo shrimp. Yield: About 20 servings.