A lot of people think more of soups and chowders in the winter time when it is cold and they do hit the spot on a cold blustery night but I like soups and chowders year round. One nice thing about soups and chowders, you can take a basic recipe and add and subtract things to make it your own and have the taste that you like the most. You can make it hot and spicy or mild. You can add different seafood's and meats, different vegetables, pretty much whatever you like.

SOUTHERN SEAFOOD ANS CORN CHOWDER

7 bacon slices
2 celery ribs, diced
1 medium sized bell pepper, diced
1 large purple onion, diced
1 large jalapeno pepper, seeded and diced
2 cups red potatoes diced
1 32 oz can of chicken broth
3 tbsp all purpose flour
3 cups fresh corn kernels
1 lb fresh crab meat, drained and picked for shell
1 lb small shrimp peeled and cooked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly ground black pepper
Garnish with cilantro, chives, or chopped green onion

Cook the bacon in a dutch oven over medium heat for 8-10 minutes or until crispy. Remover the bacon and drain on a paper towel. Saute the celery, bell pepper, onion, jalapeno pepper and potatoes in the bacon drippings 8-10 minutes until tender.

Whisk together the broth and flour until smooth. Add the celery mixture. Stir in the corn. Bring t a boil, reduce heat, and simmer, stirring occasionally for 30-35 minutes. Gently stir in the crab meat, shrimp and next four ingredients. Cook for 4-5 minutes until thoroughly heated.

Serve warm with crumbled bacon, oyster crackers and your choice of garnishes.

A cup of this makes a great appetizer or a big old bowl of it makes a good meal. We generally make it a meal with some good homemade cornbread.

If for some reason you don't like seafood, you can substitute chopped chicken, or ham, or use some cooked and crumbled sausage. I much prefer the seafood.

Learn more about this author, Bill Whitney.
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