Crab Shrimp Corn Chowder

Hi Everyone!

The Fall has arrived and the weather is starting to get crisp.  There is nothing better than a hot bowl of chowder to warm you up.  I love making soups because anything goes and you can get really creative.  Today's recipe is for Crab Shrimp Corn Chowder.  I love to make this soup thick because with a crusty piece of bread, this is a meal in itself.  So, let's get started.

You will need the following:

* Lump Crab meat
* Shrimp
* A bag of frozen cor, but you can also use fresh
* 4 or 5 potatoes
* Carrots
* Mushrooms
* Onions
* Celery
* Large Can of Chicken Broth
* Light Cream
* Butter
* Flour

In a large pot, melt 2 generous scoops of butter.

Pour a pint of light cream and then the can of chicken broth in the pot.

Add about a 1/2 of  chopped onion and stir until ingredients are thoroughly combined.

While your waiting to bring your pot to a boil, peel and cube the potatoes as well as the carrots.

After water has been brought to a boil, add the potatoes and carrots.  Continue to stir.

Continue to boil for approx. 30-40 minutes on low heat.

Now add in the mushrooms, celery and corn.  Continue to stir on low heat.

I used frozen shrimp that is already cooked to save time.  If you are using raw shrimp, now is a good time to cook you shrimp.  Add shrimp and crabmeat and continue to stir.  Continue to stir.

While your chowder is simmering, you're going to mix flour and water in a measuring cup to thicken your stock.  Gradually stir in the flour and water.  Continue to add the flour and water mixture until you get the consistency that you like.

Ladle the chowder into a bowl and serve with hot, crispy bread or a sandwich and enjoy?