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Seafood Chowder




  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.

Makes 10 servings.


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