4 – 6 slices bacon, chopped
½ – ¾ cup chopped onion
½ – ¾ cup chopped celery
1 small red pepper, diced
2 or 3 tbsp. flour (depends how thick you like it)
3 cups chicken stock*
1 cups milk or cream*
1 large potato, diced
2 cups cream corn – 1 14 oz. (398 ml.) can
1 ½ cup niblets (frozen or canned)
few drops hot sauce, to taste – I like Frank’s Hot Sauce
salt and pepper to taste
In large pot cook bacon; add onion, celery, and red pepper, if using, and cook over medium to medium-high heat until tender, but not browned. Stir in flour. Stir in stock, milk, potato and corn: simmer until potato is cooked. Add salt and pepper to taste.
*You may use 2 cups chicken stock and 2 cups milk, if desired.
canned crab – 1 can is fine
browned and crumbled sausage or diced smoked sausage