Seafood Corn Chowder

1 can Snow's Corn Chowder
6 oz. Crab meat, drained if from can
12 - 16 Small shrimp, peeled and deveined
1/3 lb. Scallops
2 tbsp. Butter
1/2 pint Heavy cream
1/3 Green pepper, chopped
1 cap Cooking sherry
Black pepper, freshly ground to taste

Slow cook canned corn chowder on medium, constantly stirring, never boiling. Add green pepper and butter, stir. Add crab, shrimp and scallops and let cook until shrimp are pink. Add cream and sherry.

Serves 2, but can easily be doubled or tripled for a large group.

Ashley Robinson         


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