Shelly's Recipe

SEAFOOD AND ROASTED CORN CHOWDER

Category: Chowders

1/2 cup butter
3/4 cup sliced carrots
2 cup sliced celery
2 cup chopped green onion
1/2 cup chopped sweet green bell pepper
1 cup sliced fresh mushrooms
3 ears of roasted corn (roast corn on grill, then cut kernels off cob)
1/2 cup flour
3 cups half and half
2 cups whole milk
1 can chicken broth
1/4 cup chopped parsley
1 lb cooked and peeled shrimp
1 lb lump crabmeat
6 tbsp sherry
Salt, pepper, Tabasco and cayenne pepper to taste


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.

Serves 6