4 slices bacon
1 cup sliced mushrooms
1/2 cup sliced celery
3 tablespoons Minced Onion
1 teaspoon Garlic Powder
2 cans (14.5 ounces each) chicken broth
1 cup peeled and diced potatoes (about 2 medium potatoes)
1/2 cup water
3 tablespoons all-purpose flour
2 cups half and half
1 tablespoons pepper, black medium grind
1 package (8 ounces) tiny frozen shrimp, precooked
1 package (8 ounces) real or imitation crab meat
1/4 cup dry sherry
Cook bacon until crisp in Dutch oven. Remove bacon and crumble; set aside. Add mushrooms and celery to bacon drippings. Sauté just until tender. Add minced onions, garlic powder, chicken broth, and potatoes. Simmer over medium-low heat until potatoes are tender, about 10 minutes.
Combine water and flour; whisk until smooth. Gradually add to simmering stock, stirring constantly. Cook until thickened.
Add half and half, pepper, shrimp and crab. Heat through. Add sherry. Garnish each serving with crumbled bacon.