Shrimp and Crabmeat Chowder: Marketing Florida Agriculture

Seafood-4040

Ingredients
1 stick	butter
3/4 cup	sliced carrots
3/4 cup	sliced celery
3/4 cup	chopped green onion
3/4 cup	chopped sweet green bell pepper
1 cup	sliced fresh mushrooms
3	ears roasted corn, roast corn on grill then cut kernels off cob
1/2 cup	flour
3 cups	half-and-half
2 cups	whole milk
1 can	chicken broth
1/4 cup	chopped parsley
1 pound	cooked and peeled shrimp
1 pound	special or lump crabmeat
6 tablespoons	sherry
	salt, pepper, Tabasco and cayenne pepper to taste

Preparation
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.