2 tb Butter
2    Bacon strips, diced
1 sm Onion, chopped
1/4 c  All-purpose flour
2 c  Dry white wine
1    Potato, peeled and diced
1/4 ts Dried thyme
1/4 ts Dried tarragon
1 ts Salt
1/4 ts Pepper
1 tb Tomato paste
1 lb Cleaned seafood
2 c  35% Real Whipping Cream
2 tb Fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead
on dry white wine. Seafood should consist of shrimp,
scallops, lobster, crab, or a combination. The seafood
should be fresh, although defrosted is acceptable.
1. Melt butter in a lare saucepan or Dutch oven. Add
bacon. cook until crisp. Remove and reserve bacon
bits. Add onion to pan. Cook until tender. Sprinkle
with flour and cook gently 3-4 minutes. 2. Whisk in
wine or chicken stock. Bring to a boil. Add potatoes,
thyme, tarragon, salt, pepper and tomato paste. Cook
15 minutes until potatoes are tender.
3. While potatoes are cooking, cut seafood selection
into 3/4-inch chunks. Add seafood and cream to the pot
when potatoes are tender. Bring to a boil, reduce heat
and simmer 5-8 minutes or until seafood is cooked
through. Taste and adjust seasoning if necessary. 4.
Serve sprinkled with parsley and reserved bacon bits.