Blackened Shrimp Chowder

Ingredients

2 T butter
2 celery stalks, chopped
1 red onion, chopped
3 baby bell peppers, various colors, chopped
2-1/2 T flour
2 10 oz. cans clam juice
1 13 oz. can coconut milk
1/2 C water
3 T Old Bay blackening spices
1 tsp. dried basil
1-1/2 lbs. large shrimp, peeled & tailed removed
10 oz. pkg. frozen corn
2 T capers
8 oz. mascarpone cheese

Heat butter in a Dutch oven.  Add celery, onion and pepper; stir 5-6 minutes over medium heat until tender Stir in flour to coat. Add claim juice, coconut milk, water, blackening spice and basil. Bring to a boil. Reduce heat. Add shrimp, corn and capers. Cook 2-5 minutes or until shrimp are bright pink. Remove from heat. Stir in mascarpone and continue stirring until melted. Serve with fresh basil leaves and polenta.  Polenta can go in the bottom of the bowl and the chowder on top, or you can serve it on the side.

Sit back and enjoy every spoonful!