Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 15 min. Cook: 20 min.

YIELD: 6 servings.

Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. —Taste of Home Test Kitchen

Ingredients:

6 bacon strips, chopped

2 celery ribs, finely chopped

1/2 cup chopped sweet orange pepper

1 small onion, finely chopped

2 garlic cloves, minced

1/4 cup all-purpose flour

1 can (14-1/2 ounces) chicken broth

2 cups 2% milk

2 medium red potatoes, cubed

1 teaspoon seafood seasoning

1/4 teaspoon salt

1/2 pound uncooked medium shrimp, peeled and deveined

1/2 pound bay scallops

1-1/2 cups shredded cheddar cheese

Directions:

1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

2. In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.

3. Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

4. Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

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