Seafood Corn and Potato Soup

1 onion, chopped
1 bell pepper, chopped
1/4 cup chopped Jalapenos
1 can Rotel diced
6 cans Campbell Cream of Potato
3 cans milk (30 ounces total)
10 ounces frozen corn
1 pound crab meat
1 pound small shrimp
1/4 lb margarine
10 ounces shredded Velveeta Cheese

Saute chopped onions, bell pepper, jalapeno in margarine until tender. Add Rotel, let cook 10 minutes, Add potato soup, milk and let cook on medium heat for 10 minutes. Add corn, crabmeat and shrimp and let cook for 15 minutes on medium heat. Serve in soup bowls and sprinkle shredded cheese on top. Great as an appetizer or a meal with crackers.

Serves 12

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Cajun Country -- New Iberia, Louisiana