Sherried Shrimp And Crab Chowder

• 1 T butter
• 1T Olive Oil
• 1 large or 2 med. onions (yellow or sweet)
• 4 cloves garlic finely chopped
• 1 cup Fish Broth
• 5 small Red Potatoes peeled and cubed
• 2 cups Half and Half
• 1- 8oz.creamcheese(softened)
• 1 C crabmeat (canned or fresh)
• 1 lb. med shrimp cleaned
• 1 can whole Kernel Corn
• 1/2 t. Kosher salt
• 1/4 t. black pepper
• 1/8 t. Cayenne pepper
• 1/2 t. Old Bay Seasoning
• 3/4 C Dry Sherry
• Green Onions for garnish

1. In large, heavy saucepan, heat butter and olive oil over medium heat until butter melts. Add onions and cook until tender (about 4-5 minutes). Add garlic. Stir about 2 minutes. Add fish broth and bring to a boil. Add potatoes, cover and simmer about 10 minutes or until potatoes are just tender. Stir in creamcheese until blended. Add half and half, salt, pepper, cayenne, Old Bay. Over medium to medhigh heat, stir until well blended and thickened. Add shrimp and crabmeat. Heat through about 4 minutes. Add Corn, mix well. Stir in Sherry. Cook about 5 more minutes on low heat. Adjust salt and pepper if desired. Serve immediately. Garnish with chopped green onions.

t, olive oil, onions, garlic, fish broth, red potatoes, crabmeat, shrimp, whole kernel, kosher salt, black pepper, cayenne pepper, bay seasoning, sherry, green onions

Taken from www.epicurious.com/recipes/member/views/sherried-shrimp-and-crab-chowder-50084221 (may not work)