Seafood Chowder

Rich, hearty chowder, featuring shrimp and crab.

Makes:  8 cups

PREP TIME: 15 minutes
COOK TIME:  30 minutes

4 slices bacon
1 cup mushrooms, sliced
1/2 cup celery, sliced
3 tablespoons dehydrated minced onions
1 teaspoon garlic powder
2 cans (14.5 ounces each) chicken broth
1 cup potatoes, peeled and diced (about 2 medium potatoes)
1/2 cup water
3 tablespoons flour
2 cups half and half
1 teaspoon coarse ground black pepper
1 package (8 ounces) tiny frozen shrimp, precooked
1 package (8 ounces) real or imitation crab meat 
1/4 cup dry sherry

Cook bacon until crisp in Dutch oven.  Remove bacon and crumble; set aside.  Add mushrooms and celery to bacon drippings.  Sauté just until tender.  Add minced onions, garlic powder, chicken broth, and potatoes.  Simmer over medium-low heat until potatoes are tender, about 10 minutes.

Combine water and flour; whisk until smooth.  Gradually add to simmering stock, stirring constantly.  Cook until thickened.

Add half and half, pepper, shrimp and crab.  Heat through.  Add sherry.  Garnish each serving with crumbled bacon.
 
 

Nutrition information per serving (1 cup): calories 303; total fat 22 g; saturated fat 10 g; cholesterol 129 mg; sodium 709 mg; total carbohydrate 11 g; dietary fiber 1 g; protein 16 g.