Recipe for cooking seafood chowder

Soups for Salads :: Chowders and Bisques

Seafood Chowder

1 1/2 lb. unpeeled, med.-size shrimp
Vegetable cooking spray
1 tsp. extra virgin olive oil
1 C. chopped onion
1 C. chopped celery
1 C. diced sweet 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 carrot
1/2 tsp. white pepper
1/2 tsp. dried thyme
2 bay leaves
2 (12 oz.) cans evaporated milk
1 (16 oz.) can cream-style corn
1 tsp. hot sauce
1 lb. fresh crabmeat, drained and flaked

Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over med.-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 min. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 min. or until potatoes are tender.

Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 min. or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.

Makes approximately 10 servings.