Shrimp and Corn Chowder

1 cup Oil
3 Red Potatoes, diced small
1 cup Flour
2 lb Shrimp
1 Onion, chopped
2 Bay Leaves
2 Bell Pepper, chopped
2 tsp Thyme
2 cans Whole Corn
2 tsp Basil
3 Qt Water
1 Tbsp Chicken Base
Cajun Seasoning, to taste
1½ Tbsp Shrimp Base
1 Qt Heavy Cream

In an 8 Qt Stock pot put Oil and Flour and blend together to make a Roux, cook for 5-10 minutes, don't brown. Then add Water, Basil, Bay Leaf, Thyme, Onion, Chicken Base, Shrimp Base and cook for another 15-20 minutes on medium heat. Add Potatoes Simmer for 10-12 minutes until potatoes are tender when poked with a fork Add Corn, Shrimp and cook for another 10 minutes Finish with Cream, season to taste.