No Super Bowl party is complete without roasted shrimp cocktail and of course I made way too much shrimp. So what do you do?? Make some shrimp chowder! This soup is so easy and packed full of flavor – you will want to go get some shrimp and make this.
Not too many ingredients here. Chop up some celery, red onion and green bell pepper. Heat some butter in dutch oven and toss in the chopped veggies. 
Cook these down until tender, about 5 minutes over medium-high heat. Ad GF flour, stir to coat. 
Add water, clam juice and seasoning. Bring to boiling; reduce heat to a simmer.
Add shrimp and corn. I chopped the shrimp into bite size chunks but you can leave them whole if you like. Toss in a couple tablespoons of capers and heat through, 5-10 minutes. Serve over rice or cheesy grits and enjoy. Cheer!
Ingredients:
2 tablespoons butter
2 stalks celery, finely chopped
1 large red onion, chopped
1/2 green sweet pepper, finely chopped
2 tablespoons all-purpose flour, gluten free
2 cups water
2 8 ounce bottles clam juice
2 teaspoons Old Bay seasoning
1 1/2 pounds large shrimp in peeled with tails on
1 12 ounce package frozen whole kernel corn
2 tablespoons capers
Directions:
Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice and seasoning. Bring to boiling; reduce heat.
Stir in shrimp, corn, and capers. Cook for 5-10 minutes or until shrimp are bright pink. Remove from heat.
Serve with rice or cheesy grits.