Corn Crab & Crawfish Bisque or Chowder | Just A Pinch Recipes

Ingredients

• 2 pound(s) russet potatoes, peeled and cubed (only for chowder)
• 1/2 pound(s) bacon, fried crisp, drained and crumbled
• 1/2 cup(s) + 2 tbsp. flour
• 16 ounce(s) homemade or low sodium canned chicken broth
• 2 can(s) creamed corn
• 1 can(s) whole kernel corn, drained
• 1 bunch(es) green onions, sliced thin and divided
• 1 small onion, minced
• 1 - celery stalk, minced
• 1 teaspoon(s) garlic, minced
• 1/2 - bell pepper, diced
• 1 cup(s) heavy cream
• 1 cup(s) milk
• 1/4 cup(s) sherry
• 1/2 teaspoon(s) lea & perrin worchestershire sauce
• 1 pound(s) crawfish tails w/fat (louisiana crawfish - don't use chinese)
• 1 pound(s) lump or special claw crabmeat, picked through for shells
• 1/2 teaspoon(s) cayenne pepper (or more to taste)
• - salt, & white pepper, to taste