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shrimp and crab chowder
shrimp and crab chowder

shrimp and crab chowder
shrimp and crab chowder
Source
Ingredients:
1
Servings
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     stalks celery, diced
  • 2
    item
     carrots, diced
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     all-purpose flour
  • 960
    ml
     seafood or vegetable broth
  • 480
    ml
     diced potatoes
  • 240
    ml
     corn kernels (fresh or frozen)
  • 240
    ml
     heavy cream
  • 0.5
    lb
     shrimp, peeled and deveined, chopped into bite-sized pieces
  • 0.5
    lb
     lump crabmeat, picked over for shells
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or green onions for garnish
shrimp and crab chowder
Instructions:
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
  3. Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to make a roux.
  4. Gradually pour in the seafood or vegetable broth, stirring constantly to prevent lumps from forming.
  5. Add the diced potatoes and corn kernels to the pot. Bring the chowder to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  6. Stir in the heavy cream, chopped shrimp, and lump crabmeat. Simmer for an additional 5-7 minutes until the shrimp are cooked through and the crabmeat is heated.
  7. Season the chowder with salt and pepper to taste.
  8. Ladle the shrimp and crab chowder into bowls and garnish with chopped fresh parsley or green onions.
  9. Enjoy your creamy and comforting shrimp and crab chowder! It pairs perfectly with crusty bread or oyster crackers for dipping.
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     stalks celery, diced
  • 2
    item
     carrots, diced
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     all-purpose flour
  • 960
    ml
     seafood or vegetable broth
  • 480
    ml
     diced potatoes
  • 240
    ml
     corn kernels (fresh or frozen)
  • 240
    ml
     heavy cream
  • 0.5
    lb
     shrimp, peeled and deveined, chopped into bite-sized pieces
  • 0.5
    lb
     lump crabmeat, picked over for shells
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or green onions for garnish
1
Servings
0

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.

Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to make a roux.

Gradually pour in the seafood or vegetable broth, stirring constantly to prevent lumps from forming.

Add the diced potatoes and corn kernels to the pot. Bring the chowder to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Stir in the heavy cream, chopped shrimp, and lump crabmeat. Simmer for an additional 5-7 minutes until the shrimp are cooked through and the crabmeat is heated.

Season the chowder with salt and pepper to taste.

Ladle the shrimp and crab chowder into bowls and garnish with chopped fresh parsley or green onions.

Enjoy your creamy and comforting shrimp and crab chowder! It pairs perfectly with crusty bread or oyster crackers for dipping.

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