This recipe is based on another one that I found, which was a finalist in a Philly Cream Cheese cooking contest. That recipe is good in itself, but I wanted to change it up for even more flavor and to suit our tastebuds. Easy & delish. This recipe will feed about 8-10 people. It tastes delicious warmed up the next day, so don't be worried about leftovers if there are any!
1Melt butter over medium heat in Dutch Oven until it starts to get bubbly. Add the diced red pepper and green onions. Sautee until tender.
2Add the cream cheeses & stir to blend until there are no lumps. Careful to keep stirring this entire time so it doesn't burn (about 3-4 mins). Add the Old Bay and stir.
3Pour in the seafood stock and stir everything together. Add the warmed half & half & just a pinch of nutmeg. Add any of the suggested seasonings (curry, celery seed, dash of cayenne, and just a touch of paprika). I love curry, so I add about a TBS to this. I also like to add When the mixture starts to steam a bit...
4Add the potatoes. Turn heat to med-low & cook until potatoes are tender, about 20 mins, stirring every so often.
5When potatoes are tender, add the shrimp. Then add the drained corn and can of cream of celery soup. Heat through about 10 minutes.
6Add the sherry (if you're using cooking sherry, add it when you add the shrimp, not at the very end.) Garnish w/ fresh parsley & scallions & lots of black pepper. Enjoy!
7For the steamed shrimp: I like to steam my shrimp in 2 cans of beer & then as much water as needed; a few lemon slices; Old Bay seasoning; Kosher salt; and an onion. Only steam until it's just done, as it will be heated in the chowder also.