In a black iron skillet, melt butter and add crab meat, oysters, parsley, garlic, celery, red bell pepper, and black pepper and saute until soft. Add lemon pepper, black pepper, Tony Chachere's, and red pepper and stir over medium to low heat to release flavor and aroma. Transfer to a heavy Dutch oven. Add potatoes, Worcestershire sauce, sherry and can of corn soup, stirring after each addition. Add 2-1/2 cups chicken stock slowly and follow suit with the milk. Turn heat down to simmer. Dissolve corn starch in one cup of water and gradually add to soup while stirring. Cover and simmer 30-40 minutes.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana