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Cajun Seafood Chowder

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Submitted by: Cathy Topper

 

The chowder contains condensed cream of celery and potato soups along with canned crabmeat, frozen shrimp, Bayou Cajun seasoning and a little wine.
 

Ingredients

  • 1 onion, finely minced
  • 1/2 cup red bell pepper finely chopped
  • 1/2 cup celery finely chopped
  • 3 Tablespoons olive oil
  • 3/4 cup blush wine
  • 1 10 3/4 oz can (reduced-sodium) cream of celery soup
  • 2 10 3/4 oz cans (reduced-sodium) cream of potato soup
  • 3 cups of milk
  • 3 cups of half-n-half
  • 3 6 oz. cans crabmeat
  • 1 lb. frozen cooked small shrimp (tails removed)
  • 1 Tablespoon McCormick's Bayou Cajun Seasoning

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Method

Saute onion, red pepper and celery in olive oil in a Dutch oven until onions are translucent. Deglaze the pan with the wine. Add all cans of soup and slowly whisk in the milk and half-n-half. Next, add the crabmeat, shrimp and bayou Cajun seasoning. Simmer until heated through.

 

Notes: This recipe is very quick and easy. It is also excellent if prepared, covered and refrigerated up to one day ahead. Just bring to a simmer before serving.

 

Number of Servings: 4-6

 

Submitted by: Cathy Topper ()

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