Shrimp and Crab Chowder
Ingredients
The base
-
1
medium
onion
-
3-4
medium
carrots
-
6
stalks
celery
-
2
medium
potatoes
-
½
lb
unsalted butter
-
1
cup
all purpose flour
-
2
quarts
fish or chicken stock
-
1
cup
heavy cream
The seafood
-
1
lb
shrimp
-
½
lb
crab meat
Seasoning
-
to taste
Old Bay seasoning
-
to taste
black pepper
Instructions
- Start by making a seafood stock with any fish scraps, shrimp shells, or fish bones you have.
- In a saucepan, melt the butter and add the rough cut vegetables, cooking until softened.
- Add flour to the vegetables to make a roux and cook for at least 5 minutes.
- Gradually add the heated stock to the roux mixture and blend well.
- Stir in the heavy cream and season the mixture.
- Allow the chowder to simmer for 20-30 minutes.
- Add the chopped shrimp and cook for an additional 3-5 minutes.
- Before serving, gently fold in the crab meat.
Nutrition Facts (estimated)
Servings
8
Calories
703
Total fat
39g
Total carbohydrates
32g
Total protein
58g
Sodium
2631mg
Cholesterol
767mg
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