Red Shrimp Chowder with Corn and Bacon

Ingredients

• 4 cups fish stock, clam broth, or water
• 2 pounds shrimp, shelled, chopped into pieces roughly ½-inch thick, shells reserved
• 4 ears corn, shucked, kernels cut off, cobs and kernels reserved (or 2 cups frozen or canned)
• 2 basil sprigs, leaves cut into fine ribbons, stems reserved
• 2 tablespoons margarine
• ¼ pound canadian bacon, cut into ½-inch pieces
• 1 large onion, cut into ½-inch dice
• 2 to 4 cloves garlic, peeled and roughly chopped
• 1 celery stalk, cut into ¼-inch dice (i left this out, too)
• Half a fennel bulb, cut into ¼-inch dice
• 2 carrots, peeled and cut into ¼-inch dice
• Salt
• 1 pound potatoes, peeled and cut into ½-inch chunks
• 1 bay leaf
• Red pepper flakes, to taste
• 1 28-ounce can whole tomatoes, chopped, juice reserved (we go with diced tomatoes)
• Freshly ground black pepper

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