Corn and Shrimp Chowder

This recipe can be modified to the seafood you have on hand.  It is versitile and delicious. 1/2 lb bacon, diced (can be omitted) 1 medium onion 4 potatoes, peeled and cubed 4 cups chicken broth 1 lb. shrimp, peeled and deveined 1 lb. crab meat 1 lb. scallops 1 lb. haddock cut into 1 inch pieces 1/2 cup butter (I omit this) 2 teaspoons salt 2 teaspoons parsley 1 quart low fat or fat free milk 1 can fat free evaporated milk 1 small bag of frozen corn In a large soup kettle saute bacon til crisp.  Remove with a slotted spoon.  Drain fat.  Saute the onions until tender.  Add potatoes, chicken broth; bring to a boil.  Cook for 10 minutes. Add your seafood and fish.  Cook for 10 minutes or until shrimp is pink, scallops are opaque and fish flakes easily with a fork.  Add butter and seasonings.  Stir in milk and evaporated milk and healt thoroughly.  Garnish with bacon. Enjoy!

Oh Diane, my mouth is watering!  Sounds like I could probably make this chowder and have it during the soft foods phase, right?  I start that on Thursday, and I know my hubby would absolutely love this!

Hey Deb, Yes, you can.  My home made soups literally sustained me during the early stages of healing.  I can't do canned soups because I have to know what is in them.  Be sure to chop everything small and cook thoroughly.  Keep everything as fat free as possible (I dump bad on fat) and low on salt.  I'm making this soup with Annie after church today.  We will add one jalepeno pepper for fun.  Let me know how you do with it. Love, Diane

  Gimme some!!  LOL Sounds scrumptious! 

Annie and I are making a large pot of this soup after church today.  Dinner will be served at 2 p.m.  See you there!  Hey Annie!  Set the table for one more! Love, Diane