Seafood Chowder

Yield: 10 servings

Ingredients

• 1 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 bell 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

Instructions

1. Peel and de-vein shrimp; set aside.
2. 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.
3. 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.
4. 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.
5. Remove and discard bay leaves.