1 lg. pot
1/2 lb. bacon, chopped
3 med. potatoes, chopped
Salt & pepper to taste
1 lb. shrimp, peeled, deveined & chopped
3 lg. onions, chopped
2 cans undiluted cream of shrimp soup
3 cans whole kernel corn, drained
1 qt. milk
3 c. water

Saute bacon until crisp, drain on paper towel. Cook onion in same pot as bacon until limp. Add potatoes and water. Cook slow until potatoes are half done. Add soup, shrimp, corn, bacon and milk. Cook on medium heat for a few minutes. Add salt and pepper. Continue cooking until potatoes are done. Makes 4 quarts. Freezes well. To reheat, use double boiler.