★Ingredients
1 pound crab meat, cooked and shredded
1 pound shrimp, peeled and deveined
4 cups seafood stock
1 onion, finely chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 carrots, diced
1 bell pepper, diced
2 tomatoes, diced
1 cup corn kernels
Salt and pepper to taste
1 teaspoon Old Bay seasoning
1/4 cup heavy cream
Fresh parsley for garnish
Lemon wedges for serving
★Instructions
In a large pot, heat some olive oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper. Cook until softened, about 5 minutes.
Add the diced tomatoes and corn kernels to the pot. Cook for another 5 minutes.
Pour in the seafood stock and bring to a simmer. Let it cook for about 15 minutes to allow the flavors to meld.
Add the crab meat and shrimp to the pot. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
Season the soup with Old Bay seasoning, salt, and pepper to taste. Stir in the heavy cream and let it simmer for another 5 minutes.