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Seafood Chowder – Cookin’ with Marilyn

Ponchartrain blue crab

Marilyn said to be sure to thank her dear friend Verline Bernard for sharing this wonderful recipe.You will be so glad she did after trying it! Hope you enjoy it. It is great to serve while cheering for UL or Saints football!

Seafood Chowder
1 stick butter
1 large onion (chopped)
1 bell pepper (Chopped)
3 pods of garlic (minced)
3 stalks celery (chopped fine)
1 can cream of mushroom soup
1 qt milk (I use 2%)
1 can whole kernel corn
1\2 lb Velveeta
2 Tbsp corn starch
1 lb crab meat (I use claw)
1 lb shrimp (Chopped)
1 can cream of shrimp soup
1 roll frozen creamed corn or 2 cans cream style corn
1 cup half and half
1\4 cup chopped onion tops
1 can Ro-tel ( do not drain)
salt and pepper to taste and a dash or two of LA hot sauce
Melt butter in large stockpot and add onions, garlic,be ll pepper, and saute until soft. Add soups, milk and corn, whisking together, stirring very often to keep from burning. Cook for 10 mins, Add corn starch which has been dissolved in small amt of milk and blend until smooth. Add shrimp and crab, cook about 6 mins or until shrimp turn pink. Lower heat and add cheese stirring constantly until cheese melts. DO NOT cook cheese over too high a fire to keep it from separating. Remove from heat. Season to taste. Serves 10 to 12 hungry Cajuns.
Cook Dat,

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