Ingredients:
3 slices of bacon, small diced
2 stalks of celery, small diced
1 small red pepper, small diced
2 tablespoons butter
1 10-ounce can of cream style corn
2 cups of chicken stock or fish stock
½ cup of heavy cream
2 splashes of Tabasco
¼ teaspooon pepper
½ pound picked crabmeat
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
2 tablespooons flour
1 cup of frozen shoe peg corn
1 splash Worcestershire sauce
½ tsp. salt
½ lb. 70/90 peeled and deveined shrimp
Instructions:
Heat a medium sized saucepan over medium heat. Add bacon and cook until crispy. Add onions, celery, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the oil is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well heat, but do not boil. Just before serving, add crab and shrimp and stir well. Chowder can be made ahead of time and stored until serving without seafood added.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
