Shrimp and Crab Corn Chowder With Roasted Red Peppers

Shrimp and Crab Corn Chowder With Roasted Red Peppers
2 red bell peppers (or equivalent jarred, roasted)
5 medium potatoes peeled and diced
1 1/2 pounds shrimp, shelled and de-veined
2 tablespoons olive oil
2 1/2 teaspoons Paul Prudhomme's Seafood Magic or creole seasoning, divided
5 tablespoons butter
2 medium onions, chopped
5 celery stalks, chopped
4 garlic cloves, crushed
4 tablespoons flour
1/2 cup dry sherry
5 cups seafood stock or chicken stock
2 tablespoons Louisiana hot sauce
1 can (14 ounces) corn
1 can (14 ounces) creamed corn
2 cups half and half
Salt to taste
2 cans (8 ounces each) crab meat, drained
To roast red peppers under the broiler. Core and seed peppers. Split in half and place on baking sheet skin side up. Place under hot broiler and cook, watching closely until skin blackens. Remove. Place in paper bag for 10 minutes. Remove peppers from bag and run under cool water, removing blackened outer skin. Dice.
Boil potatoes in a medium sauce pan for 8 minutes. (They won't be done.) Drain and reserve.
Heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add shrimp and season with 1 1/2 teaspoons seasoning. Saute shrimp until firm and pink in color (about 4 minutes). Remove from pan, cool and chop into bite-size pieces.
In a 5-quart Dutch oven or large, heavy pot melt butter over medium heat. Add onion and celery; cook until softened (about 10 minutes), stirring often. Add garlic and 1 teaspoon of the seasoning. Stir to blend.
Add flour, mix well and cook for 2 minutes. Add sherry and stir. Slowly add stock, 1 cup at a time, stirring constantly. Add hot sauce, roasted red peppers and potatoes. Stir. Add corn and creamed corn. Reduce heat to simmer and cook for 10 minutes.
Add shrimp, fold in crab meat. Add half and half, stirring to blend. Salt to taste. Simmer over low heat for at least 45 minutes, stirring occasionally. Adjust the seasoning - add hot sauce a little at a time, giving it a chance to blend, then taste, before adding more.
Serves 12.
Nutrition values per serving: 385 calories, 18 g fat, 31 g carbohydrates, 3 g fiber, 24 g protein, 161 mg cholesterol, 757 mg sodium.