Title: | Seafood Chowder | Category: | Soups | Sub-Category: | Chowder | | Seafood Chowder1 1/2 pounds unpeeled, medium-size shrimp Vegetable cooking spray 1 teaspoon olive oil 1 cup chopped onion 1 cup chopped celery 1 cup diced sweet red pepper 3 cloves garlic, minced 1/2 cup all-purpose flour 2 (10 1/2 ounce) cans chicken broth 1 1/2 cups water 3 cups peeled, diced red potatoes 1 cup diced carrot 1/2 teaspoon white pepper 1/2 teaspoon dried thyme 2 bay leaves 2 (12 ounce) cans evaporated milk 1 (16 ounce) can cream-style corn 1 teaspoon hot sauce 1 pound fresh crabmeat, drained and flaked Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender. Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves. Makes 10 servings.
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