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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part! Ingredients:
1 lb medium shrimp, peeled and deveined |
6 ounces crab claw meat, sorted |
1 onion, diced |
1/4 green bell pepper, diced |
1/4 red bell pepper, diced |
1 teaspoon garlic, minced |
3 tablespoons butter |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of celery soup |
1 (16 ounce) package frozen corn kernels |
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can shrimp broth |
1 cup half-and-half or 1 cup heavy cream |
8 ounces cream cheese |
1 pinch dried rosemary |
1 pinch dried thyme |
1 pinch ground nutmeg |
salt and pepper |
cayenne pepper, to taste |
Directions:
1. In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
2. Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
3. Reduce heat to low and simmer for 20 minutes. Serve with french bread.
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