Easy Shrimp and Crab Chowder

• 32 oz stock (seafood or chicken)
• 1 tbsp olive oil
• 2 tbsp sweet butter
• 2 carrots diced small
• 1/4 sweet red pepper cut into small pieces
• 1/4 sweet orange pepper cut into small pieces
• 4 slices of bacon sliced into small pieces
• 1 stalk celery diced small
• 4 cloves garlic minced
• 2 tbsp flour
• 1 1/2 tbsp tomato paste
• 1 medium to large potato diced
• 1 can Campbells cream of shrimp soup
• 1/4 cup cold water
• 3 tbsp cornstarch
• 1 tbsp Cooking With Greens Spicy seafood blend
• 2 tsp Cooking With Greens Spicy Seafood blend
• 1/2 tbsp Cooking With Greens Go To Seasoning
• 1/2 cup heavy cream
• 1/2 cup white wine
• 4 tbsp sweet butter
• 1 lb peeled and de-veined shrimp
• 4 oz or more lump crab meat

In a skillet, cook bacon pieces until crisped. Toss shrimp with 2 tsp Cooking With Greens Spicy Seafood Seasoning. Add Shrimp to hot pan and allow to cook each side. Set pan aside. In a large saucepan, add olive oil and 2 tbsp butter. Heat and add peppers, celery, garlic and potatoes. Cook until onion is slightly translucent. Sprinkle in flour until well combined. Add Go To Seasoning, tomato paste and white wine. Mix well and Add stock. Sprinkle in 1 tbsp Spicy Seafood seasoning and 1 can of cream of shrimp soup. Combine 1/4 cup water and cornstarch. Mix well and drizzle into pot. Stir and Allow to simmer until thickened. Add the Shrimp, bacon and bacon grease to pot. Drizzle in heavy cream and add remaining butter. Add crab meat and serve.