Shrimp and Corn Chowder

Creamy shrimp chowder is a nice hardy way to have dinner!

3 carrots peeled and chopped
3 ribs of celery chopped
1/2 medium onion chopped
1 green bell pepper chopped
1 tablespoon butter
2 tablespoons olive oil
2 cloves of garlic minced
1 tablespoon salt
1 teaspoon Old Bay
1 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 medium potatoes peeled and
chopped
2 cups fresh corn
2 cans chicken stock
1 can vegetable stock
2 cans of water
1 1/2 cups skim milk
1/4 cup flour
1 can evaporated milk
More salt to taste as needed

Add the butter and olive oil to a soup pot over medium heat. Add the carrots, celery, peppers and onions. Let this cook for a minute or two then add the spices. let this cook for about 10 minutes. Add the potatoes and let this cook for another minute or two. Add the stock and water and corn. Bring this to a boil, reduce heat and simmer for 15 minutes. Add the shrimp and milk, whisk together in a small bowl the flour and evaporated milk. Add the mixture to the soup and bring to a boil. Reduce the heat and let simmer for 10 minutes or until it becomes thicker. This will be a huge hit at your dinner table guaranteed! For more on this recipe or any others please email me at alesia.leach@gmail.com