Darigold's Classic Cajun Chowder

Ingredients

• 4 slices bacon, chopped
• 1 1/2 cups onion, chopped
• 1 1/2 cups celery, chopped
• 3 cups potatoes, peeled and cubed
• 1 green pepper, chopped
• 2 cups water
• 2 Knorr Fish Flavor Bouillon Cubes
• 1 teaspoon thyme
• 1 bay leaf
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 2 tablespoons Darigold Butter
• 2 tablespoons flour
• 2 tablespoons flour
• 2 pints (4 cups) Darigold
• Classic Whipping Cream
• 1 tablespoon minced garlic
• 1/2 lb. chicken breast, cooked, boned and cubed
• 1/2 lb. shrimp, cooked and peeled or 1 lb. prawns, cooked and peeled

Instructions

In a heavy 4-quart pan fry bacon until crisp; add onion and celery and cook until tender. Add potatoes, green pepper, water, bouillon cubes and seasonings. Cover and cook for 15 minutes or until potatoes are tender. In a separate saucepan on low heat melt butter. Whisk in flour and cook 5 minutes or until blonde in color. Add butter-flour mixture and whipping cream to soup base. Cook on medium heat 5 minutes or until thickened. Stir in garlic, chicken and shrimp or prawns. Heat thoroughly but do not boil.

Serves 6-8.