CORN & SEAFOOD CHOWDER

1 Tbs. Olive Oil
1 Cup Red Onion
1 Cup Red Pepper
1 Cup Celery
1 Tbs. Garlic
Fresh or Canned Corn (strained) Fresh depending on season.

Start oil in your pot, then add veggies and garlic. Simmer 5 minutes. Then add Shrimp and Crab meat. Cook 3 or 4 minutes.

1 Cup Shrimp
1 Cup Crab Meat
2 Tbs. Honey
2 Qt. Chicken Stock
2 Cups Heavy Cream
1 Tsp. Thyme Leaves
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Chili Powder
1 Tsp. Cumin
Fresh Parsley
Pinch of Cayenne Pepper
Pinch of White Pepper
Tabasco to Taste

After you've cooked mix with shrim and crab meat, add in chicken stock and the rest of the seasonings. Let them boil. Then thicken with Heavy Whipping Cream and Roux mix as needed.

ROUX:
1 Cup Melted Butter
1 1/4 Cup Flour

Roux: Use as needed to thicken your soup. If your soup is too thick, the chef says add more whipping cream.