Corn Crab And Crawfish Chowder - cooking recipe

Ingredients

2 lbs russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 cup flour, plus
2 tablespoons flour
16 ounces low sodium chicken broth
2 (14 3/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup green onion, sliced thin and divided
1 small onion, minced
1/2 cup celery, minced
1 teaspoon garlic, minced
1/2 bell pepper, diced
1 cup heavy cream
1 cup milk
1/4 cup sherry wine
1/2 teaspoon Worcestershire sauce
1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese)
1 lb lump crabmeat, picked through for shells
salt
white pepper
red pepper

Preparation

Fry bacon, drain & crumble & set aside.
Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
When onions are clear stir in the garlic and saute for 30 seconds.
Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
Add chicken stock, milk and heavy cream then simmer until desired consistency.
Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.