07 October 2012

Seafood Corn Chowder

3 slices bacon
1 onion, finely diced
1# potato (1 lg potato)
1 can white corn
2 Tbsp. floor

Box of chicken stock
Can of creamed corn 
Small can of clams in their own juice, juice separated from clams


Slice bacon into small chunks. Render fat. Leave bacon in pot, drain fat except 1Tbsp. Add the onion and saute until onion is brown. Add potatoes and corn. Cook until potatoes and corn have color on them. Add more bacon fat if needed. Cover veggies in 2 Tbsp. of flour and cook for 4 minutes.

Add box of chicken stock,  creamed corn, and juice of clams to taste. Don't add all at once because it can be too salty. Bring to boil for 10 minutes or until potatoes cooked. Once potatoes are fork tender, add shrimp and drained clams and cook for an additional 5 minutes, or until shrimp turn pink.

Add crabmeat to individual soup bowls. The heat from the soup will warm the crabmeat, but that way you can ensure that there's plenty in each bowl. :) Serve with crusty bread.

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