Seafood and Corn Chowder
Total Time: 1 hour
1 14 oz can of chicken broth
1 cup sliced celery
1 cup chopped onion
½ sliced carrots
1 14.75 oz can of cream style corn
1 small can whole kernel corn
1 cup whipping cream
½ teaspoon snipped fresh thyme
Few dashes hot pepper sauce
1/8 teaspoon ground black pepper
10 - 12 oz lump crab meat or peeled, deveined shrimp
Note: A combination of crab and shrimp is very good.
Dash of white cooking wine
Using a heavy bottom skillet, sauté onions, celery and carrots in enough olive oil to cover the bottom. Cook until tender, remove, then sauté shrimp.
In a medium saucepan, combine celery, onions and carrots with the broth. Bring to a boil, then set aside to cool slightly. Process in a blender until smooth, then return to saucepan. Stir in corn, whipping cream, thyme, 1/8 teaspoon ground black pepper, and hot pepper sauce. Bring to a boil, reduce heat. Stir in seafood, heat through. Serve immediately.
Photo courtesy tomatoes and friends, Creative Commons License.