Try this great chowder recipe, you'll love it!
Crab, Shrimp and Corn Chowder
o 1 lb shrimp, peeled and cut into thumbnail sized pieces
o 1 lb crab meat
o 1 onion, diced
o 1/4 green bell pepper, diced
o 1/4 red bell pepper, diced
o 1 teaspoon garlic, minced
o 3 tablespoons butter
o 1 (10 3/4 ounce) can cream of chicken soup
o 1 (10 3/4 ounce) can cream of celery soup
o 16 ounces frozen corn
o 2 cups chicken or shrimp broth
o 1 cup fat free half-and-half
o ¼ tsp. dried rosemary
o ¼ tsp. dried thyme
o ¼ tsp. ground nutmeg
o ½ tsp. pepper
1. In a large pot over medium high heat, sauté the shrimp, crab, onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
2. Add the soups, corn, broth, half and half, rosemary, thyme, nutmeg and pepper
3. Reduce heat to low and simmer for 20 minutes. Serve with French bread.