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Seafood Corn Chowder

4 slices bacon
1/2 c. chopped onion
1 tbsp. minced green pepper
1 (16 oz.) can cream style corn
1 can cream of potato soup
1 1/2 c. milk
1/4 tsp. pepper
1 tbsp. parsley
1 (4 1/2 oz.) can sm. shrimp, drained
6 oz. imitation Kemp crabmeat


Brown bacon, drain. Use 1 tablespoon drippings. Saute pepper and onion. Put corn and soup in saucepan. Add onions, stir in milk, pepper, parsley, shrimp and crabmeat. Simmer 15 to 20 minutes, stirring. To serve, add bacon bits to each bowl. Serve with salad and rolls.


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