Seafood Chowder

• 1 1/2 lb. shrimp (fresh or frozen)
• vegetable cooking spray
• 1 tsp. olive oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. diced red pepper
• 3 cloves garlic, minced
• 1/2 c. flour
• 2 (10 1/2 oz.) cans chicken broth
• 1 1/2 c. water
• 3 c. peeled, diced red potatoes
• 1 c. diced carrots
• 1/2 tsp. white pepper
• 1/2 tsp. dried thyme
• 2 bay leaves
• 2 (12 oz.) cans skimmed evaporated milk
• 1 lb. crabmeat (fresh or canned)
• 2 (8 3/4 oz.) cans cream of corn
• 1 tsp. hot sauce

1. Peel and devein shrimp; set aside.
2. Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
3. Add onion, celery, red pepper and garlic.
4. Cook.
5. Add flour.
6. Stir and cook 1 minute.
7. Gradually stir in chicken broth, water, potatoes, carrots, white pepper, thyme and bay leaves.
8. Bring to boil; reduce heat and simmer 20 minutes.
9. Stir often.
10. Stir in remaining ingredients and cook 5 minutes or until seafood is done.
11. Makes 10 servings.
12. Freezes very well.

shrimp, vegetable cooking spray, olive oil, onion, celery, red pepper, garlic, flour, chicken broth, water, red potatoes, carrots, white pepper, thyme, bay leaves, milk, crabmeat, cream of corn, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537368 (may not work)