Crab, Shrimp & Corn Chowder

• 3 slices Niman Ranch bacon chopped
• 1 large Yukon Gold potato, peeled and cut into 1/3" dice
• 2 large shallots chopped (about 1/2 cup)
• 3/4 cup lobster broth (made with Better than Bouillion Lobster base)
• 2-1/2 tbsp butter blended with 2-1/2 tbsp flower to make a beurre manier
• 2-1/2 cups low-fat milk
• 1/8 tsp cayenne
• 1/4 lb cooked shrimp cut into 1/2" pieces
• 1 lb. can Byrd deluxe crabmeat
• 1-1/2 cups frozen super-sweet corn
• 1 tsp salt
• 2 tbsp chopped cilantro
• 2 tbsp chopped scallions

1. In 5-quart Dutch oven, cook bacon until crispy. Remove with slotted spoon and set aside. Add shallots, potatoes and broth and simmer covered about eight minutes. Add beurre manier and stir until incorporated into broth and thickened. Add milk and cayenne, bring to simmer. Add shrimp, crab, corn, cilantro, scallions, reserved bacon bits, salt and black pepper to taste. Return to simmer and serve.

bacon, potato, shallots, lobster broth, butter, lowfat milk, cayenne, shrimp, deluxe crabmeat, frozen super, salt, cilantro, scallions

Taken from www.epicurious.com/recipes/member/views/crab-shrimp-corn-chowder-50030718 (may not work)