Crab, Shrimp and Corn Chowder
4 slices Bacon, diced small 3 ribs Celery. diced small 2 cup
frozen Stir-fry Peppers, diced 2 Tbsp. Butter 1 small can
Cream Style Corn 1 can, Chicken Broth
2/3 cup Cream
3/4 tsp. Pepper
4/2 lb. Crab Meat, cull for shells 1 medium Onion, diced
small 1 medium Carrot, diced small 2 Tbsp. Flour 1 cup
frozen Shoe Peg Corn
5/2 tsp. Worcestershire Sauce
6/2 tsp. Salt
7/2 lb. peeled and deveined Shrimp Tobasco or Red Pepper
Flakes to taste
Heat a medium sized skillet over medium heat. Add all raw
vegetables, saute' stirring often for 5 minutes. Add butter
and let melt. Sprinkle on flour and stir until fats are
absorbed by flour. Add both types of corn, broth, cream and
seasonings. Mix well, heat, but do not boil. Just before
serving add crab meat and shrimp you have cooked in micro-
wave just until shrimp have turned pink, don't do this until
the last minute. 3 minutes. Serve with a nice salad and
crusty chewy Italian Bread and Butter.
BonApetit' PattyG from Missouri
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