Shrimp and Corn Chowder

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb medium shrimp, peeled and deveined
• 6  ounces  crab claw meat, sorted
• 1  onion, diced
• 1⁄4 green bell pepper, diced
• 1⁄4 red bell pepper, diced
• 1  teaspoon garlic, minced
• 3  tablespoons butter
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of celery soup
• 1 (16 ounce) package frozen corn kernels
• 1 (14 1/2ounce) can chicken broth or 1 (14 1/2ounce) can  shrimp broth
• 1  cup half-and-half or 1  cup heavy cream
• 8  ounces cream cheese
• 1  pinch dried rosemary
• 1  pinch dried thyme
• 1  pinch ground nutmeg
•  salt and pepper
•  cayenne pepper, to taste

Directions

1. In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
2. Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
3. Reduce heat to low and simmer for 20 minutes. Serve with french bread.