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.
Leave a comment