Seafood chowder (easy)

Seafood Chowder

Ingredients

• 2  10 ½ oz cans Cream of Potato Soup
• 2  10 ½ oz cans Cream of Mushroom Soup
• 2  14 ¾ oz cans Cream Style Corn
• 1  12 oz can Evaporated Milk
• 1  shallot chopped finely
• 2 tablespoons butter
• 1 cup seafood stock
• 1 capful of Zatarain’s liquid Crab Boil
• 2  lbs seafood of choice
• Seasoning of choice

How to Prepare

1. In a large pot, melt butter and sauté the chopped shallot over medium heat.
2. Add all other ingredients with the exception of the seafood and seasoning.
3. Reduce heat to a medium/low setting and cook for 20 minutes.
4. Add desired seafood and continue cooking until the seafood is completely cooked through.  Seafood cooks quickly, it shouldn’t take more than 5 minutes or so for this to be cooked.
5. Season to taste.

Chef’s Notes

I prefer crab and/or shrimp with this chowder.

I like to serve this in a bread bowl.

If you prefer your chowder a bit thinner, just add more stock.