Soup

Recipe:

Seafood Chowder

serves:

8

Ingredients:

Shrimp, unpeeled

Olive oil

Chopped onion

Chopped celery

Sweet red pepper, diced

Garlic, minced

All-purpose flour

Chicken broth

Water

Red potatoes, peeled and diced

Carrots, diced

White pepper

Dried thyme

Bay leaves

Evaporated milk

Cream-style corn

Hot sauce

Fresh crabmeat (or surimi if not available


1 ½ lb

1 tsp

1 cup

1 cup

1 cup

3 cloves

½ cup

10 ½ oz

1 ½ cup

3 cups

1 cup

½ tsp

½ tsp

2

12 oz

16 oz

1 tsp

1lb


Method:

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