Seafood Corn Chowder Recipe
Ingredients
| Bacon Slices | 3 , chopped | |
| 1 7 1/2-ounce can minced clams | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Dash bottled hot pepper sauce | ||
| 1 17-ounce can cream-style corn | ||
| 1 16-ounce can whole white potatoes, drained and diced | ||
| Shrimp | 1 4 1/2 Ounce, drained | |
| Snipped parsley | 2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
Directions
Place bacon in a 2-quart casserole; cover with paper toweling.
Micro-cook till crisp, about 3 minutes.
Remove bacon; drain.
Reserve 1 tablespoon drippings in casserole.
Drain clams; reserve liquid.
To reserved bacon drippings stir in reserved clam liquid, onion, hot pepper sauce, and 1/2 teaspoon salt.
Cook, covered, till onion is tender, about 4 minutes.
Stir in clams, corn, potatoes, shrimp, and parsley.
Blend 1/4 cup of the milk into flour; stir into soup with remaining milk.
Cook, covered, till thickened and bubbly, about 10 minutes, stirring every 4 minutes.
Before serving, sprinkle with bacon pieces.
Micro-cook till crisp, about 3 minutes.
Remove bacon; drain.
Reserve 1 tablespoon drippings in casserole.
Drain clams; reserve liquid.
To reserved bacon drippings stir in reserved clam liquid, onion, hot pepper sauce, and 1/2 teaspoon salt.
Cook, covered, till onion is tender, about 4 minutes.
Stir in clams, corn, potatoes, shrimp, and parsley.
Blend 1/4 cup of the milk into flour; stir into soup with remaining milk.
Cook, covered, till thickened and bubbly, about 10 minutes, stirring every 4 minutes.
Before serving, sprinkle with bacon pieces.
Chef
