Seafood Chowder(Low-Fat)

• 1 1/2 lb. unpeeled, medium size fresh shrimp
• 1 tsp. olive oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. diced sweet red pepper
• 3 cloves garlic, minced
• 1/2 c. all-purpose flour
• 1 1/2 c. water
• 3 c. peeled, diced red potatoes
• 2 (10 1/2 oz.) cans ready to serve chicken broth
• 1 c. diced carrot
• 1/2 tsp. white pepper
• 2 bay leaves
• 2 (12 oz.) cans evaporated milk
• 2 (8 3/4 oz.) cans cream-style corn
• 1 tsp. hot sauce
• 1 lb. fresh crab meat, drained and flaked

1. Peel and devein shrimp; set aside.
2. Coat a Dutch oven with cooking spray.
3. Add oil; place over medium high heat until hot. Add onion and next 3 ingredients; cook until tender.
4. Add flour and cook, stirring constantly, 1 minute.
5. Gradually stir in chicken broth, water and next 5 ingredients.
6. Bring to a boil; reduce heat and simmer, uncovered, stirring often, for 20 minutes, or until potatoes are tender.
7. Stir in milk, corn and hot sauce; return to a boil.
8. Add reserved shrimp and crab meat.
9. Cook 5 minutes, or until shrimp turn pink, stirring constantly.
10. Remove and discard bay leaves.

shrimp, olive oil, onion, celery, sweet red pepper, garlic, allpurpose, water, red potatoes, chicken broth, carrot, white pepper, bay leaves, milk, creamstyle, hot sauce, crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518773 (may not work)