Seafood Recipes Fresh from Florida cookbook logoFresh from Florida sun

ribbon Finalist from the Florida Springfest 2000 Recipe Contest
Three finalists for each category prepared their dishes at the "Red,
White and Blues" challenge in Pensacola in mid-April. Judging took
place at Pensacola Junior College by a panel of local chefs and
celebrities. This recipe won Best in the Soups and Salads Category!

Better than Chris's Chowder
Only one pot for cooking and cleaning!
chowder.gif (10353 bytes)

1 stick butter ( cup)
cup sliced carrots
cup sliced celery
cup chopped green onion
cup chopped sweet green bell pepper
1 cup sliced fresh mushrooms
3 ears of roasted corn (roast corn on grill, then cut kernels off cob)
cup flour

3 cups half and half
2 cups whole milk
1 can chicken broth
cup chopped parsley
1 lb. cooked and peeled shrimp
1 lb. special or lump crabmeat
6 tbsp. sherry
salt, pepper, Tabasco and cayenne pepper to taste

Melt butter in large soup pot. Add all vegetables and saute until tender. Add flour and blend well. Add half and half, milk, chicken broth and then the rest of the ingredients. Slowly simmer until creamy.