Shrimp Corn and Potato Chowder

Ingredients:
- 1 large onion (diced)
- 5 medium potatoes (peeled and diced)
- 5 or 6 stalks of celery, or 1/2 bunch (diced)
- 1 red bell pepper (diced, other colors OK too)
- 8 small carrots (diced)
- 2 lbs small raw, peeled, deveined, tail-off shrimp (thawed)
- 2 sticks of butter (1 cup)
- 1.5 c unbleached white flour
- 1 bag of "steamable" corn (12 oz)
- 12 c water (10-11 if you want thicker chowder)
- 3 t chicken base ("Better than Bouillon" brand recommended)
- 2 heaping T minced garlic
- 1 t fine ground black pepper
- 2 bay leaves
- 1 t Old Bay seasoning
- 1 t crab boil liquid (Zatarains is recommended.  Be VERY careful with this, this stuff is liquid fire)
- 1 t salt
- 1 t thyme
- 0.5 t oregano
- 0.5 t dill
- 0.5 t basil
- 1 pint heavy cream

Directions:

Peel and dice the potatoes and carrots.  Boil the diced potatoes in water, steam the carrots or boil them with the potatoes.  When both are soft, set them aside.  Add butter to a VERY large stock pot and melt over medium heat.  Add flour to create a roux and stir constantly so that it doesn't scorch.  When roux has darkened very slightly and has a slight nutty smell (only a few minutes) dump in all diced vegetables and garlic but NOT the potatoes or carrots.  Stir around for a few minutes until the vegetables cook down and soften a bit.  Add water (use the potato and carrot water if you still have it), potatoes, carrots, chicken base, shrimp, and all other seasonings. Keep stirring every few minutes to avoid scorching on the bottom of the pot.  Let simmer for a while until shrimp are cooked (they will be a bit firm and sort of orange in color) reduce heat and add the cream.  Simmer on low for at least a few more minutes and turn the heat off.  Serve with some sort of high-quality bread.  This recipe makes quite a bit, enough for a family of 6 (4 small kids under 10) to eat for at least 3 nights.