Shrimp And Corn Chowder

• 1 lb medium shrimp, peeled and deveined
• 6 ounces crab claw meat, sorted
• 1 onion, diced
• 1/4 green bell pepper, diced
• 1/4 red bell pepper, diced
• 1 teaspoon garlic, minced
• 3 tablespoons butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (16 ounce) package frozen corn kernels
• 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can shrimp broth
• 1 cup half-and-half or 1 cup heavy cream
• 8 ounces cream cheese
• 1 pinch dried rosemary
• 1 pinch dried thyme
• 1 pinch ground nutmeg
• salt and pepper
• cayenne pepper, to taste

1. In a large pot over medium high heat, saute 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, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
3. Reduce heat to low and simmer for 20 minutes. Serve with french bread.

shrimp, crab claw, onion, green bell pepper, red bell pepper, garlic, butter, cream of chicken soup, cream of celery soup, corn kernels, chicken broth, heavy cream, cream cheese, rosemary, thyme, ground nutmeg, salt, cayenne pepper

Taken from www.food.com/recipe/shrimp-and-corn-chowder-333305 (may not work)