Seafood Chowder

Name: Seafood Chowder
Ingredients: 1 1/2 lb. shrimp (fresh or frozen); vegetable cooking spray; 1 tsp. olive oil; 1 c. chopped onion; 1 c. chopped celery; 1 c. diced red pepper; 3 cloves garlic, minced; 1/2 c. flour; 2 (10 1/2 oz.) cans chicken broth; 1 1/2 c. water; 3 c. peeled, diced red potatoes; 1 c. diced carrots; 1/2 tsp. white pepper; 1/2 tsp. dried thyme; 2 bay leaves; 2 (12 oz.) cans skimmed evaporated milk; 1 lb. crabmeat (fresh or canned); 2 (8 3/4 oz.) cans cream of corn; 1 tsp. hot sauce

19 ingredients

12 steps

Ingredients

1 1/2 lb. shrimp (fresh or frozen)
vegetable cooking spray
1 tsp. olive oil
1 c. chopped onion
1 c. chopped celery
1 c. diced red pepper
3 cloves garlic, minced
1/2 c. flour
2 (10 1/2 oz.) cans chicken broth
1 1/2 c. water
3 c. peeled, diced red potatoes
1 c. diced carrots
1/2 tsp. white pepper
1/2 tsp. dried thyme
2 bay leaves
2 (12 oz.) cans skimmed evaporated milk
1 lb. crabmeat (fresh or canned)
2 (8 3/4 oz.) cans cream of corn
1 tsp. hot sauce

Directions

1

Peel and devein shrimp; set aside.
2

Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
3

Add onion, celery, red pepper and garlic.
4

Cook.
5

Add flour.
6

Stir and cook 1 minute.
7

Gradually stir in chicken broth, water, potatoes, carrots, white pepper, thyme and bay leaves.
8

Bring to boil; reduce heat and simmer 20 minutes.
9

Stir often.
10

Stir in remaining ingredients and cook 5 minutes or until seafood is done.
11

Makes 10 servings.
12

Freezes very well.