Shrimp and Corn Chowder

So there I was, trying to figure out what to fix for dinner cause I was still in a wrong frame of mind after watching my Rams (been a fan for 51 years now) play like dirt again so I decided to fix me a pot of chowder using a traditional Christmas Eve recipe from the house of a Bradley Smoker Forum member from Kentucky.  I cut the recipe in half cause there’s just SWMBO and I.

Here’s the recipe with the modifications that I made to use what I had on hand:

3 tbsps margarine or butter
1 medium onion chopped and some celery
2 cans each of cream of mushroom, celery and potato soups
1 quart of half and half
1 cup chicken broth or stock Used Clam Base instead of Chicken Broth
2 tsps liquid crab boil Used Old Bay Seasoning
2 tbsps Worchestershire sauce
24 ounces of your favorite seafood(shrimp, crab meat, etc)  We use crawfish tails because we like ’em Used shrimp
2 cans of Niblets corn
Cajun seasoning mix to taste.  Soileau’sor Tony Chacere’s would work! Used Veron’s Cajun Seasoning

In a large pot, saute the onions and celery in the melted margarine or butter.  Combine all of the other ingredients in the pot with the onions and celery.  Stir together and heat through.  That’s all there is to it.