Cajun Seafood Chowder

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

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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

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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