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Seafood Chowder: Shrimp, Crabmeat & Corn Chowder

Source of Recipe

justmecookin


List of Ingredients

1-1/2 pounds bacon
2 pounds white shrimp, cleaned, deveined
1 pound lump crabmeat
2 cans extra sweet, whole kernel corn
1 large white onion, chopped
5 tablespoons, flour
4 stalks of celery, diced
6 large red potatoes
4 cups milk
2-8 ounce cans clams
1 cup shrimp juice
2 tablespoons parsley
seasoning to taste


Recipe

Peel and devein shrimp. Boil peelings for 15 minutes in seasoned water. Strain and save juice. Set aside. Wash and peel red potatoes, then cut them up and set aside. Chop onion and celery. Set aside. Cut bacon into 2 inch pieces and start browning in pot. After bacon starts to brown and make grease, add potatoes, onion, and celery. Cook until potatoes are almost done. Add flour and mix well. Add milk slowly and mix well. If it is too thick, thin it with shrimp juice you made. Add clams, shrimp, and lump crabmeat. Stir to mix and let cook until seafood is done. Season to your taste.