Shrimp & Corn Soup - Glenda Wooley

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8 slices	bacon
	cooked crisp
1 red bell pepper chopped fine 1 sweet onion chopped fine About 10 potatoes cut in bite size
1 pack	Large frozen corn
2 cans	cream style corn
2 boxes	chicken broth
2 tablespoons	flour
About 1 lb.	Shrimp, (frozen bag @ walmart
2 containers	crab meat
1 1/2 cups	Half & Half
Pinch	Tabasco

In large skillet fry bacon till crispy, set aside. Add onions & bell peppers till soft. Add 1 cup chicken broth, frozen corn, cook till soft. Add shrimp & crabmeat. Once Shrimp are cooked, it is ready to pour in large pot. (you can season with Tonys).

In large pot add remaining chicken broth let potatoes get soft, then dump stuff from skillet to pot & add cream style corn and half & half with flour to thicken add crumbled bacon. Add dash of Tabasco and let boil. Then ready to serve.

December, 2009

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