Creamy Seafood Stew

1 tbsp Butter, salted
1 large Onions, chopped fine
1.5 cup shredded carrot
2.5 stalks of Celery,fine sliced
4 pieces of bacon
2 cloves of Garlic, minced
1 Potato, cooked, skinned, and cubed.

3.5 cups Chicken Stock
1 Can Creamed Corn
1 lb tilapia filets, raw, chopped
1/4 pound Shrimp, raw, chopped into bite size pieces
0.5 cups shredded Cheddar Cheese, .5 cup
0.75 cups 1% milk
0.5 cup Half and Half Cream

Salt, pepper, and seafood seasoning to taste

A few tips for quicker prep:
I cook the potato in the microwave before skinning, cubing, and adding it to the stew pot. Also, prep is made easier by buying carrots pre-shredded. Finally, I use a rasp to "mince" garlic which helps with time and flavor.

Melt the butter in a large pot over medium heat, add onions, celery, and carrot. Cook until onions are translucent. Add 2 pieces of bacon, chopped, the 2 minced cloves of garlic, and potato. Sautee until bacon is cooked and garlic is golden, about 2 minutes.

Add chicken stock and creamed corn, cover, and simmer over medium-low heat for 10 minutes. Sample the broth and salt and pepper to taste. Add tilapia and shrimp, cook covered for 10 minutes or until seafood is cooked through.

While fish is cooking, cook the remaining 2 slices of bacon until crispy. Cool on paper towels and break up to use to top the soup

When seafood is thoroughly cooked, turn heat to low and stir in milk, half and half, and cheese. Serve topped with a little bit of crispy bacon.

Serving Size: Makes 8 servings