Seafood Chowder

Contessa Guillory-Brown sent this one in. Four pounds of seafood, four cans of soup, and three kinds of corn between the whole kernel and the shoe peg. This is a pot meant to feed a crowd, and the crab goes in last so it stays in lumps.

Ingredients

• 1 stick butter
• Chopped white onion
• 2 to 3 pounds peeled shrimp
• 1 pound crawfish tails
• 1 pound lump crab meat
• Salt, pepper, Cajun seasoning
• Red pepper, to taste
• 1 can Rotel
• 1 can cream of mushroom soup
• 1 can cheddar cheese soup
• 2 cans cream of potato soup
• 2 cans whole kernel corn, drained
• 1 can shoe peg corn, white or yellow, drained
• 2 cups milk
• Soup crackers, for serving

Instructions

1. Start the base. Melt the butter and sauté the onions.
2. Cook the seafood. Add the crawfish tails and seasoned shrimp and cook until pink.
3. Add the soups. Add the Rotel, cream of mushroom, cheddar cheese, and cream of potato soups, stirring between each addition.
4. Add the corn. Add the drained corn, stirring between.
5. Add the milk. Stir in the milk.
6. Finish with the crab. Add the lump crab and season to taste.
7. Simmer. Simmer 15 to 30 minutes on low.
8. Serve. With soup crackers.