SEAFOOD CHOWDER

1 ½ pounds medium size shrimp

Vegetable cooking spray

1 tsp olive oil

1 cup chopped onion

1 cup chopped celery

1 cup diced red pepper

3 cloves garlic, minced

½ cup all purpose flour

2 (10 oz) cans ready to serve, no salt added, chicken broth

1 ½ cups water

3 cups peeled, diced red potatoes

1 cup diced carrot

½ tsp white pepper

½ tsp dried thyme

2 bay leaves

2 (12 oz) cans evaporated, skimmed milk

2 (8 ¾ oz) cans cream-style corn

1 tsp hot sauce

1 pound fresh crabmeat, drained and flaked

Peel and devein shrimp; set aside.  Coat a Dutch oven with cooking spray; add oil and place over medium high heat until hot.  Add onion and next 3 ingredients; cook until tender.  Add flour and cook, stirring constantly for 1 minute.  Gradually stir in chicken broth, water and next 5 ingredients.  Bring to a boil; reduce heat and simmer uncovered, stirring often for 20 minutes or until potatoes are tender.  Stir in milk, corn and hot sauce; return to a boil.  Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.  Remove and discard bay leaves.