Seafood Corn Chowder https://www.penzeys.com/shop/recipes/seafood-corn-chowder/ For a warm and filling meal, try chowder. This chowder has the possibility of being very rich, but we cut back the cream to milk and half and half to make it a little lighter. If fresh corn is available, it is fabulous in this recipe. If not, frozen is the next best thing. We used the seafood that was left over from Bill and Jeri’s wedding, so it was hard for us to determine how much seafood to use. If you have leftover seafood, feel free to add whatever you have and as much as you want. 6 slices bacon, fried crisp and crumbled 4 TB. butter (1/2 stick) 1 small onion, chopped (1/2 Cup) 1 rib celery, chopped 1/3 Cup all-purpose flour 3 Cups milk 2 potatoes, peeled and diced 2 tsp. salt 3/4 tsp. PENZEYS PEPPER 1 tsp. GRANULATED GARLIC 2 tsp. SEAFOOD SOUP BASE 4 ears of corn cut off the cob (or 2 Cups frozen) 1 Cup half and half 1 can crab meat, cartilage removed 1/2 lb. cooked shrimp, cut into bite-sized chunks 1 TB. PARSLEY FLAKES