Florida Suncoast Corn Chowder

A savory, creamy soup loaded with potaotes, tomatoes, corn, shrimp and crab.

Ingredients:

• 1/3 cup butter, melted
• 1 cup finely diced celery
• 1/4 cup finely diced red pepper
• 1 large sweet onion, diced fine
• 2 tsp minced garlic
• 2 14 oz cans chicken broth
• 1 16 ounce can petite diced tomatoes, garlic and onion flavored
• 1 tsp Worcestershire or to taste
• 1 1/2 tsp cayenne pepper
• 3/4 tsp cumin
• 2 cups heavy cream
• 1/3 cup flour mixed with a small amount of water to make a paste
• 3 cups frozen white and yellow corn: frozen or canned, drained
• Salt and pepper to taste
• 2 cans diced new or white potatoes, drained
• 1 16 ounces can lump crab meat
• 26-40 count shrimp to taste, peeled, deveined and tails removed

Directions:

Saute buter and next 4 ingredients until tender. Add chicken broth, diced tomatoes, Worcestershire, cayenne pepper, cumin, heavy cream, flour paste, corn, salt and pepper to taste. Cook over medium heat, stirring constantly, until corn is tender. Take 1 cup of mixture and puree in a food processor, then add back to soup. Drain potatoes and add to soup, cooking until softened but not mushy. Then fold in crab and shrimp. Continue cooking chowder until shrimp are cooked. Use low heat, stirring constantly. Ladle into soup bowls and serve with warm crusty French garlic bread and hot sauce.

Number of Servings: 6-10

Notes from the Cook: Can use scallops in place of shrimp, or add both. Either way this Chowder is truly the best.