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Here with the latest Reci-PIPPA-the week …….Seafood Corn Chowder
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Seafood Corn Chowder
6 slices bacon, cut up & fried until crisp
4 T. butter
½ c. onion, chopped
1 stalk celery, chopped
1/3 c. flour
3 c. milk
2 potatoes, peeled & diced
2 t. salt
¾ t. pepper
1 t. garlic powder
2 t. Better than Bouillon Seafood base
2 c. frozen corn
1 c. half and half
Seafood of your choice – (I use 1 can lump crabmeat and 1 lb. cooked shrimp, shelled & cut into bite-sized pieces)
1 T. parsley flakes
Cook bacon & set on paper towel to drain.
Melt butter in Dutch oven over medium heat. Add onion & celery; cook until softened, about 5-10 minutes. Push veggies to side of pan, then stir in flour & cook, stirring constantly, for about 5 minutes. Mix the veggies into the flour after a thick paste has been formed. Slowly whisk in the milk & cook until soup starts to thicken slightly.
Add potatoes, salt, pepper, garlic powder, seafood base and corn. Stir until base is dissolved. Simmer over medium low heat until potatoes are cooked, stirring frequently.
Add the seafood, bacon and half and half. Cook until just heated through. Stir in parsley & serve.