(dad's) Seafood Corn Chowder

Ingredients:

3 Slices bacon chopped

7 ½ oz minced clams

½ Cup Chopped onions

Dash Hot sauce

17 oz Can cream style corn ( 1 can)

16 oz can whole white potatoes drained diced ( 1 can)

4 ½ oz can shrimp, Drained

2 Tbsp Snipped parsley

1 ½ cup Milk

2 Tbsps all purpouse flour.

Instructions:

Place bacon in a 2 quart casserole cover with paper toweling. Microwave cook till crisp about 3 mintues remove bacon drain. Reserve 1 tablespoon drippings in casserole. Drain clams reserve liquid. To reserved bacon drippings stir in reserved clam liquid onion hot sauce and ½ teaspoon salt. Cook covered till onion is tender about 4 minutes. Stir in clams corn potatoes shrimp and parsley. Blend ¼ cup of the milk into the flour stir into soup with remaining milk. Cook covered till thickened and bubbly about 10 Minutes stirring every 4 minutes. Before serving sprinkle with bacon pieces makes 4-6

Mushroom Soup

Ingredients:

3/4 - 1 lbs mushroom (brown or white)

1 Small Onion

1 Stalk Celery

4 Tablespoons Butter

4 Cups HOT Water

2 Tbs Chicken Stock (or powdered chicken base)

1 1/2 Cups Heavy Cream

3/4 Cup Whipped Cream

Taste Tarragon (I like to add lots, adds flavour)

Taste Fresh Parsley

Taste Salt/Pepper

Small amount cinnamon for color and taste

Instructions:

Slice Mushrooms into cubes, and chop onions and celery into small pieces. ( I tend to use 2 parts mushroom 1 part onion and 1- 1/2 parts celery.)

In large pot melt butter and lightly brown onion celery. Add mushrooms and cook 10 minutes over medium heat until soft. Sprinkle in flour and cook another 2 minutes.

Add HOT water and chicken base and bring to a boil, then reduce and simmer for 30 minutes. While simmering add in salt pepper, parsley and tarragon to taste. Continue to taste during simmering and add a touch of cinnamon (just a pinch), some people don't like the added taste so be careful when adding tarragon and cinnamon.

-Taylor