SHRIMP & SCALLOP CHOWDER YUMMY!

[Patriot]

INGREDIENTS;

1 LB COOKED SHRIMP

1 LB UNCOOKED SCALLOPS

1 LB BACON (DICED)

2 32 OZ CONTAINERS CHICKEN BROTH

1 QT. LIGHT CREAM

5 X-LARGE RUSSET POTATOES (CUBED)

3 SMALL ONIONS

1 CAN KERNEL CORN (DRAINED)

5 STALKS CELERY (DICED)

1 PACKET CHICKEN BROTH POWDER

1 T-SPOON SALT

1 TABLE SPOON PEPPER

2 TABLE SPOONS PARSLEY

2 TABLE SPOONS GROUND CELERY

THICKEN WITH FLOUR AS NEEDED

IN LARGE STOCK POT, PLACE CELERY, CUBED POTATOES AND CUT ONION, ADD WATER, JUST ENOUGH TO COVER, PLUS THE CHICKEN STOCK AND ADD ALL SEASONINGS. COOK UNTIL POTATOES ARE DONE. ADD CREAM. MEANTIME COOK BACON AND SCALLOPS IN DIFFERENT PAN. THEN ADD TO SOUP WITH THE SHRIMP. THICKEN WITH FLOUR AS NEEDED, (MIX WITH SOME OF THE SOUP BEFORE ADDING).

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