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| Serves: |
4 |
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| Ingredients: |
1 lb. cooked and peeled shrimp
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1 lb. special or lump crab meat
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1 stick butter (1/2 cup)
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3/4 cup sliced carrots |
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3/4 cup sliced celery |
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3/4 cup chopped green onion |
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3/4 cup chopped sweet green bell pepper |
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1 cup sliced fresh mushrooms |
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3 ears of roasted corn (roast corn on grill, then cut kernels off cob) |
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1/2 cup flour
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3 cups half and half |
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2 cups whole milk |
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1 can chicken broth |
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1/4 cup chopped parsley |
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6 tbsp. sherry |
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salt, pepper, Tabasco and cayenne pepper to taste |
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Finalist from the Florida Springfest 2000 Recipe Contest
This recipe won Best in the Soups and Salads Category!
Better than Chris's Chowder
Only one pot for cooking and cleaning!
Melt butter in large soup pot. Add all vegetables and saute until tender. Add flour and blend well.
Add half and half, milk, chicken broth and then the rest of the ingredients. Slowly simmer until creamy.
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