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
1/4 tsp. Pepper
1/2 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
1/2 tsp. Worcestershire Sauce
1/2 tsp. Salt
1/2 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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