HEARTY SEAFOOD CHOWDER AND SWEET BACON & HERB MUFFINS

Prep
15 Minutes
Cook
20 Minutes
Serves
12
Print

Ingredients

  • 2 quarts plus 1 cup prepared condensed New England clam chowder
  • 1 quart plus 2 cups milk
  • 3 cups drained canned corn
  • 1/3 cup minced green pepper
  • 1 pound 2 ounces small peeled and deveined shrimp, cooked
  • 12 ounces imitation crabmeat
  • Freshly ground pepper, to taste
  • Chopped parsley, as needed
  • 12 BAYS® English Muffins, split
  • 18 slices bacon
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter, softened
  • 3 tablespoons minced fresh herbs (thyme, rosemary and basil)*

Instructions

  • Combine chowder, milk, corn and green pepper in a medium saucepan. Cook over medium heat until mixture comes to a simmer; reduce heat. Add shrimp and crabmeat. Heat gently until seafood is heated through, about 2 minutes. Hold and serve at 140° F to 160° F.

  • Arrange bacon in a single layer in shallow pan. Sprinkle generously with brown sugar. Bake at 425° F until bacon is crisp, about 10 to 15 minutes. Cool; cut each strip into fourths. Hold for per-order preparation.

  • Mix butter and herbs. Hold refrigerated for per-order preparation.

  • Spread muffin evenly with herb butter. Place 3 bacon pieces on each muffin half. Ladle soup into bowl. Season with ground pepper and garnish with chopped parsley. Serve immediately.

  • * If fresh herbs are not available, 1-1/2 teaspoons of dried may be substituted.
HEARTY SEAFOOD CHOWDER AND SWEET BACON & HERB MUFFINS