Seafood Corn Chowder - cooking recipe

Ingredients

1 large onion, chopped
3 whole green onions, sliced
1/2 medium green pepper, diced
6 oz. sea selects (i.e., fish, crab imitation), thawed
1/2 lb. tiny bay shrimp, thawed or canned
1 (8 oz.) can minced clams
5 bacon strips, diced
1 1/2 c. diced potatoes
3/4 c. white wine
2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 (16 oz.) can cream-style corn
3 c. milk
1 c. half and half

Preparation

Drain crab, shrimp and clams, reserving juices.
Cut crab into 1/2-inch pieces.
Saute bacon, onion, green pepper in large pot or Dutch oven until bacon is crisp.
Add potatoes, reserved juices from seafood, wine, salt, black pepper and thyme.
Cover and simmer over medium heat about 20 minutes until potatoes are tender.
Add crab, shrimp, clams, corn, milk and half and half. Simmer 10 minutes longer.
Do not boil. Garnish with sliced green onions.
Serves 6.