SEAFOOD CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

              SEAFOOD CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 quarts half & half

3 (8 Oz) container of cream cheese

8 garlic cloves, minced

2 (47 Oz) can cream of mushrooms soup

4 onions, finely chopped

4 carrots, chopped

3 (15 Oz) cans of whole kernel corn

5 potatoes, diced

2 tablespoon EACH celery seeds, parsley, thyme and old bay

1 tablespoon EACH Seasoned Pepper Medley, and cayenne pepper

2 (47 Oz) cans chopped clams

2 (47 Oz) cans clam juice

2 pounds shrimp

DIRECTIONS:

1.   In a stock-pot; place 1/2-the half & half, cream cheese, onions, and garlic over low-heat.

2.   Cook and stir until blended.

3.   Mix in mushroom soup, carrots, corn with liquid, potatoes, and next 6 ingredients, and remaining half & half.

4.   Simmer for 30 minutes, DO NOT boil.

5.   Mix in clam juice, clams and shrimp, and continue cooking for 12 minutes.

ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!