FRESH CORN SEAFOOD CHOWDER

      Title: FRESH CORN SEAFOOD CHOWDER
  Categories: Cajun, Seafood, Soups & ste
       Yield: 1 Servings
  
       2 c  Fresh corn -- parboiled and
            Removed from cob
       6 sl Bacon
       2 tb Butter
       5 tb All-purpose flour
   2 1/2 c  Chicken broth
       1 cn Crab meat
   1 1/2 c  Fresh shrimp -- peeled and
            Deveined
   1 1/2 c  Crawfish tails
   2 1/2 c  Half & half
       1 c  Onion -- finely chopped
       1 ts Seafood seasoning
            Salt and pepper to taste
  
   Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring
   with a wire whisk. Add broth and milk, stirring rapidly with whisk.
   Cook for about 10 minutes. In another pot, melt butter, add celery
   and onions. Cook briefly until vegetables are transparent. Add
   crawfish and smother for about 5 minutes. Add to milk mixture. Add
   corn, crabmeat, shrimp and seasoning. Continue simmering for about 10
   minutes. If too thick, add more half & half. Add crumbled bacon.
   
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   NOTES : Festival: Louisiana Corn Festival; June 9-11, 1995 Recipe:
   Vickey Ryland Contact: Vickey Ryland Address: 406 S. Sewell, Bunkie,
   LA 71322 Phone: 318-346-6318
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