Seafood Chowder

 The recipe can be cut in half for a smaller crowd.
(adapted from my sister-in-law, Jamie)

2 lbs of shrimp or crawfish
2 cans of fresh lump crab meat
1 bell pepper
1 large onion
2 stalks of celery
3 to 4 diced potatoes
1 stick of butter
2 pints of half and half
1 pound of Velveeta
2 cans cream of shrimp soup
2 cans cream of mushroom soup
2 cans of evaporated milk
1 can corn (drained)
1 can cream of corn

Saute onion, bell pepper, and celery in butter on medium heat for 25 minutes or until transparent and soft.

Add all soups, milk, corn, potatoes, and cook on low until potatoes are soft. This may take a while. (I sometimes cook the potatoes separate so it won't take as long)

Add seafood after the soup is cooked, and cook the seafood, it usually cooks in about 10 to 15 minutes.

Add Cheese and mix until fully melted.

Seasonings I use: garlic powder, Tony Chachere's Creole Seasoning, celery salt, and pepper.