Fresh Corn & Seafood Chowder

Ingredients:

 2 cups fresh corn (about 6 ears), boiled and removed from cob

6 slices bacon

2 tablespoons butter

5 tablespoons all-purpose flour

2 1/2 cups chicken broth

2 packages (8 ounces each) imitation crabmeat

1 1/2 cups fresh shrimp, peeled and deveined

6 ounces bay scallops

2 1/2 cups half-and-half cream

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1 teaspoon seafood seasoning

5 drops hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

Directions:

In a large, deep skillet, fry the bacon slices. Remove from skillet. Add flour to bacon fat in skillet, stirring with a wooden spoon. Add broth and cream, stirring rapidly. Cook for about 10 minutes. In another skillet (medium size), melt butter, add celery and onions. Cook briefly until vegetables are transparent. Add shrimp and smother for about 5 minutes. Add to cream mixture. Add corn, crabmeat, scallops, seasoning, pepper sauce, salt and pepper. Continue simmering for about 10 minutes. If too thick, add more half-and-half cream. Crumble the prepared bacon and add to chowder.