Gulf Coast Chowder

• 1 stick butter
• 1 cup onions diced
• 1 cup celery diced
• 1 cup red bell peppers diced
• 2 cups potatoes diced
• 8 cups chicken stock
• 1/2 pound shucked oysters
• 1/4 pound crawfish tail meat
• 1/4 pound shrimp 50-60 count, peeled and deveined
• 1 cup whole kernel corn
• 1/2 cup oyster liquor the natural water from within the oyster shell
• 1/4 cup green onions finely sliced
• 1/8 cup worcestershire sauce
• 1/2 tablespoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon flour
• 1 cup cold water
• 1 cup heavy cream

1. In a large stockpot, saute butter, onions, celery and pepper. Add diced potatoes and stock and bring to a boil. Add remaining ingredients except for the flour. Return to a gentle boil.
2. In a separate bowl, mix the flour with cold water. Stir into the chowder to thicken. Add cream and continue to cook at a simmer for 5 more minutes.

butter, onions, celery, red bell peppers, potatoes, chicken stock, oysters, meat, shrimp, whole kernel corn, oyster, green onions, worcestershire sauce, black pepper, thyme, cayenne pepper, flour, cold water, heavy cream

Taken from www.yummly.com/recipe/Gulf-Coast-Chowder-1659476 (may not work)