Shrimp And Corn Chowder - cooking recipe

Ingredients
    1 lb medium shrimp, peeled and deveined
    6 ounces crab claw meat, sorted
    1 onion, diced
    1/4 green bell pepper, diced
    1/4 red bell pepper, diced
    1 teaspoon garlic, minced
    3 tablespoons butter
    1 (10 3/4 ounce) can cream of chicken soup
    1 (10 3/4 ounce) can cream of celery soup
    1 (16 ounce) package frozen corn kernels
    1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can shrimp broth
    1 cup half-and-half or 1 cup heavy cream
    8 ounces cream cheese
    1 pinch dried rosemary
    1 pinch dried thyme
    1 pinch ground nutmeg
    salt and pepper
    cayenne pepper, to taste
Preparation
    In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
    Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
    Reduce heat to low and simmer for 20 minutes. Serve with french bread.

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