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Shrimp and Corn Chowder

Serves: N/A


  • 1 1/2 sticks butter
  • 1 large yellow onion, diced
  • Small green pepper, chopped
  • 2 1/2 stalks celery, chopped
  • 2 cans whole kernel corn, drained
  • 3 cans creamed corn
  • 1 can Rotel
  • 2 cans cream of celery soup
  • 3-4 c. water
  • McCormick all season salt to taste
  • Pinch of sugar
  • 3-4 lbs. peeled medium shrimp
  • 1 lb. fresh or frozen crab meat (optional).


  1. In large stockpot, melt butter over low heat.
  2. Add onion, pepper and celery and sauté. Add cans of corn, Rotel and celery soup.
  3. Stir well and add water. Add less if you like a thicker consistency.
  4. Add shrimp and seasonings and cook on low for about one hour stirring frequently.
  5. If adding crab meat, add near the end of heating.

This is delicious served with a crusty French bread.

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