Mike Anderson's South Louisiana Seafood Chowder

South Louisiana Seafood Chowder

Sautee to taste (3-5 minutes over medium heat)

Margarine 2 oz.

Onions, Chopped 1 cup

Bell peppers, Chopped 2 oz.

Garlic, Minced 1 TBL

Seasoning (Salt, White Pepper, Cayenne Pepper)

Add 1/4 lb. cream cheese (melt down)

Add and bring to a slow simmer while stirring often

Add 1 can cream of potato soup

Add 1 can cream of mushroom soup

Add 1 can cream of corn

Add crabmeat and shrimp tails

Bring together and simmer for 45 minutes

Add 1 cup low fat milk

Garnish with Green Onion