Author: Adapted from Year-Round-Holiday Cookbook by Marlene Sorosky
Ingredients
4-1/2 ounce can tiny shrimp, undrained
6-1/2 ounce can minced clams, undrained
8-ounce package frozen crabmeat, thawed
8 strips bacon, diced
1 clove garlic, crushed
1 cup dry white wine
1-1/2 teaspoons salt
⅛ teaspoon pepper
½ teaspoon dried thyme
3 cups peeled, diced potatoes
15-ounce can cream-style corn
½ cup chopped green onion
2 Tablespoons chopped fresh flat leaf parsley
2 cups whole milk, slightly warmed or at room temperature
1 cup half-and-half, slightly warmed or at room temperature
Instructions
Drain shrimp and crab, reserving liquid. Shred the crabmeat with your fingers and add to the shrimp and clams; set seafood and liquid aside.
Saute bacon in a soup pot until crispy. Drain off all but 1 Tablespoon of bacon drippings. Add garlic, seafood liquid, wine, salt, pepper, and thyme. Bring to a boil and add potatoes. Reduce heat to medium-low, cover and simmer gently for 20 minutes or until potatoes are tender.
Add creamed corn, green onion, and parsley. Stir in milk and half-and-half. Bring just to boil, whisking constantly. Add all seafood and cook over medium heat until very hot. Season to taste. Note: I save some of the cooked bacon to sprinkle on top of each serving along with some sliced green onion tops.
Recipe by The Culinary Cellar at https://theculinarycellar.com/snowy-saturday-seafood-chowder/