Seafood Chowder(Low-Fat) - cooking recipe

Ingredients

1 1/2 lb. unpeeled, medium size fresh shrimp
1 tsp. olive oil
1 c. chopped onion
1 c. chopped celery
1 c. diced sweet red pepper
3 cloves garlic, minced
1/2 c. all-purpose flour
1 1/2 c. water
3 c. peeled, diced red potatoes
2 (10 1/2 oz.) cans ready to serve chicken broth
1 c. diced carrot
1/2 tsp. white pepper
2 bay leaves
2 (12 oz.) cans evaporated milk
2 (8 3/4 oz.) cans cream-style corn
1 tsp. hot sauce
1 lb. fresh crab meat, drained and flaked

Preparation

Peel and devein shrimp; set aside.
Coat a Dutch oven with cooking spray.
Add oil; place over medium high heat until hot. Add onion and next 3 ingredients; cook until tender.
Add flour and cook, stirring constantly, 1 minute.
Gradually stir in chicken broth, water and next 5 ingredients.
Bring to a boil; reduce heat and simmer, uncovered, stirring often, for 20 minutes, or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil.
Add reserved shrimp and crab meat.
Cook 5 minutes, or until shrimp turn pink, stirring constantly.
Remove and discard bay leaves.