Cajun Crab Chipotle Corn Chowder Recipe from Brenda W. of Gaffney, SC

Ingredients

• 1 lb. Phillips Crab Meat (lump recommended)
• 2 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 2 stalks celery, finely chopped
• 1 cup sweet onion, finely chopped
• 4 medium size sweet red peppers, seeded and finely chopped
• 4 medium size jalapeno peppers, seeded and finely chopped
• 4 medium size chipotle peppers, seeded and finely chopped
• 2 medium size garlic cloves, minced
• 2 medium size russet potatoes, peeled and diced into 1/4-inch cubes (about 1-pound)
• 1 1/2 cups fresh or frozen corn kernels
• 4 cups chicken broth or vegetable broth
• 2 tsp. Cajun seasoning
• 1 1/2 tsp. celery seeds
• 1 1/2 tsp. cumin seeds
• 1 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1/3 cup plain bread crumbs
• 12 oz. can evaporated milk
• 1/3 cup crispy tortilla strips (for garnish)
• 1/4 cup celery or cilantro leaves (for garnish)
• 3 Tbsp. fresh chives, finely chopped (for garnish)