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Finalist from the Florida Springfest 2000 Recipe Contest
Three finalists for each category prepared their dishes at the "Red, White and Blues" challenge in Pensacola in mid-April. Judging took
place at Pensacola Junior College by a panel of local chefs and celebrities. This recipe won Best in the Soups and Salads Category!

Only one pot for cooking and cleaning!

1 stick butter (½ cup)
3/4 cup sliced carrots
3/4 cup sliced celery
3/4 cup chopped green onion
3/4 cup chopped sweet green bell pepper
1 cup sliced fresh mushrooms
3 ears of roasted corn (roast corn on grill, then cut kernels off cob)
1/2 cup flour
3 cups half and half
2 cups whole milk
1 can chicken broth
1/4 cup chopped parsley
1 lb. cooked and peeled shrimp
1 lb. special or lump crabmeat
6 tbsp. sherry
salt, pepper, Tabasco and cayenne pepper to taste

Melt butter in large soup pot.

Add all vegetables and saute until tender.

Add flour and blend well.

Add half and half, milk, chicken broth and then the rest of the ingredients.

Slowly simmer until creamy.

Florida Department of Agriculture and Consumer Services



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