Recipes:
## **Deep-Sea Chowder**
**Serves 6**
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### **Ingredients**
* 4 slices bacon, chopped
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 pound shrimp
* 2 (7-ounce) cans minced clams
* 1 (14.5-ounce) can whole potatoes, drained
* 1 (8-ounce) can corn, drained
* 3 cups half-and-half
* 1 teaspoon salt
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### **Make Ahead**
Prepare this chunky chowder **24 hours ahead** to allow time for the flavors to blend.
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### **Variation**
For a special treat, add **1 pint of fresh undrained oysters** during step 1.
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### **Directions**
1. Heat a soup pot over medium heat; add bacon. Fry bacon until crisp, about **5 minutes**. Drain most of drippings. Add onion and celery. Cook, stirring, until onion is tender, about **5 minutes**.
2. Peel shrimp; chop into bite-size pieces. Add shrimp to pot.
3. Add undrained clams, potatoes, corn, half-and-half and salt to the pot.
4. Heat chowder until hot but not boiling, about **15 minutes**. Serve immediately.
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### Make It Quicker
Peeling and deveining shrimp is a time-consuming task. Instead, try substituting frozen popcorn shrimp that are already peeled and cleaned.
