Seafood Chowder - cooking recipe

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

Preparation

Peel and devein shrimp; set aside.
Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
Add onion, celery, red pepper and garlic.
Cook.
Add flour.
Stir and cook 1 minute.
Gradually stir in chicken broth, water, potatoes, carrots, white pepper, thyme and bay leaves.
Bring to boil; reduce heat and simmer 20 minutes.
Stir often.
Stir in remaining ingredients and cook 5 minutes or until seafood is done.
Makes 10 servings.
Freezes very well.