Seafood Chowder


1 stick butter
1 cup chopped onions
1 cup chopped celery
2 cups diced potatoes
4 cups water
1/2 lb. Louisiana shrimp, peeled
1/2 lb. Louisiana crab meat
1 qt. half and half
1 pt. heavy cream
Salt and pepper to taste


In a heavy pot, melt butter and saute onions and celery until tender. Set aside.

Boil potatoes in water until cooked, but still firm. Strain.

Combine all ingredients in pot and simmer on low-medium heat until mixture begins to thicken slightly.