Seafood Chowder

In a stock pot, cook bacon. Remove bacon when finished and set aside.

Sauteed green onion, thyme and garlic in bacon reserves for about 3-5 minutes.

Stir in flour, milk chicken stock and bay leaves. Continue stirring for about 1 minute.

On medium low heat, add shrimp and lobster tails. Cook for about 15 minutes or until shrimp is done. Try not to overcook the seafood.

Remove shrimp and lobster tails when cooked and turn stovetop to low.

Remove shrimp and lobster from shells. Chop lobster into pieces then add both back to pot.

Add salt, pepper, pepper flakes, crab meat and corn. Cook for another 5 minutes on medium low then add bacon bits and the green part of onions.

You can adjust the seasonings to your taste and add more flour for thickness.