Shrimp and Crab Chowder
2 Tablespoons olive oil
1 Tablespoon butter
1 large yellow onion chopped
1/2 Cup green Bell pepper chopped
1/2 Cup red Bell pepper chopped
2 ribs celery chopped fine
2 cloves garlic smashed and chopped
6 green onions chopped
2 cans condensed potato soup
2 can condensed chicken soup
1 can condensed celery soup
1 can creamed corn
2 cans evaporated milk
2 lbs shelled raw Gulf shrimp
1 lb crab claw meat
1 Tablepoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon Greek seasoning
1/4 teaspoon fresh ground black pepper
1 Cup white wine
1-2 Cups water depending on thickness desired.
Add oil and butter to large pot. Add onions, celery and Bell peppers, cook on medium until soft. Add chopped garlic, cooked for a minute. Add all canned goods, evaporated milk and mix well. Add dried seasonings and white wine plus 1 Cup water. Mix well. Bring to a simmer. Add shrimp and crab meat. Add chopped green onions. Bring back to a simmer for 2-3 minutes until shrimp are done. Add more water as desired. Serve with croutons, oyster crackers or saltines and chopped green onion tops. Notice no salt because the canned ingredients have a lot of salt and I didn't think it needed any additional. I recommend that each individual decides if they want more salt.
Pap
_________________________
Mike Allen
RKCC-CM-086
True West Magazine Maniac
Randall Collector
Behring Made Collector
Ruana Collector
Glock Fan
NRA- Life Member since 1975
mikenlu99@aol.com
Previous Topic
Index