Shrimp and Corn Chowder

I found this recipe in the latest Vera Bradley catalog...so, how can it not be fantastic?! I made it for a family dinner and it was a big hit. Lots of chopping...but it's colorful and very tasty!

Shrimp and Corn Chowder

2 sticks butter
3 cloves of garlic
1 bunch celery, chopped
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
3 cups corn
2 lbs shrimp
5 Idaho potatoes, diced
1 large yellow onion, diced
1 sweet red pepper, diced
16oz chicken broth
3 cups water
2 quarts 1/2 and 1/2 (yikes!)
8 tsp corn starch

In stock pot, melt butter. Add celery, onion, and pepper. Saute until tender.
Add next 4 ingredients.
Add potatoes, corn, water, and broth. Cook until potatoes are tender.
Add shrimp. Cook for 5 minutes.
Add 1/2 and 1/2. Cook for 5 minutes.
Mix corn starch and 1/2 cup COLD water.
Add slowly to soup, continue stirring.
Cook and thicken for 10 minutes.

Seafood Casserole

This is a delicious recipe from a missionary family from Mexico.

Seafood Casserole

Saute onion, bell pepper, celery, and garlic in 1 stick butter.  Add 1 can cream of mushroom soup and 1 cup raw shrimp and 1 pound crab meat.  Mix with 2 cups cooked rice.

Place in casserole dish sprayed with Pam.  Add bread crumbs or cheese.

Bake at 350 for 20 - 30 minutes.

We LOVE to eat this with french bread and salad!