Bisque or chowder

1/2 stick butter or 1/2 C bacon drippings
1/2 C flour
1 medium onion (minced)
2 stalks celery (minced)
2 C chopped lobster, crab, crawfish, or shrimp
2 pods garlic (minced)
2 Potatoes cubed
1 C cream
salt
pepper
thyme
parsley

Make stock by boiling the shells of what ever sea food is being used.  Put hulls in pot and cover with water.  Add salt or any seasoning.  Cook 30-45 min. and strain.  Only use liquid.

Saute veggies in butter.  Add flour a tbsp at a time.  Add chosen sea food, potatos, stock and seasoning.  Cook until potatoes are partially cooked up.  Add 1 C cream.  Check seasoning for taste.

Alternatives;

Add 1/4 cup on american cheese.
Add 1/4 cup Parmesan cheese
Add 1 tsp tomato paste when stock added

If making a chowder use bacon grease instead of butter.