SHRIMP AND CORN CHOWDER

Shrimp and Corn Chowder image

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!

Provided by breezermom

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

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 1 (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

Steps:

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.
Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
Reduce heat to low and simmer for 20 minutes. Serve with french bread.

Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 11.7, Cholesterol 145.3, Sodium 1162, Carbohydrate 20.4, Fiber 1.6, Sugar 2.7, Protein 18.2

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