Recipe - Fresh Corn Seafood Chowder

2 cup Fresh corn; parboiled and
Removed from cob
6 sl Bacon
2 tablespoon Butter
5 tablespoon Allpurpose flour
2 One half cup Chicken broth
1 cn Crab meat
1 One half cup Fresh shrimp; peeled and
deveined
1 One half cup Crawfish tails
2 One half cup Half & half
1 cup Onion; finely chopped
1 teaspoon Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring with a
wire whisk. Add broth and milk, stirring rapidly with whisk. Cook for about
10 minutes. In another pot, melt butter, add celery and onions. Cook
briefly until vegetables are transparent. Add crawfish and smother for
about 5 minutes. Add to milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If too thick, add more
half & half. Add crumbled bacon.
Posted to MCRecipe Digest V1 #194

Date: Sun, 11 Aug 1996 18:00:29 0500

From: Jackie Bordelon jbord@premier.net
NOTES : Festival: Louisiana Corn Festival; June 911, 1995
Recipe: Vickey Ryland
Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322
Phone: 3183466318