Seafood Chowder

Recipe By:
Celine
  • Currently 5.0/5 Stars.
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  • Total Time 60 min Ico-add
  • Yield 6 Servings
  • Level Medium

Here's a rich and full flavored seafood chowder with simple step by step instructions. The end result is a soup that's fit for a king.
 

Ingredients

  • 1 1/2 pound medium size shrimp, unpeeled
  • 2 ounces (1/2 stick) butter
  • 1 teaspoon olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup sweet red pepper, diced
  • 3 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 2 cans (10 1/2 ounces each) chicken broth
  • 1 1/2 cups water
  • 3 cups red potatoes, peeled and diced
  • 1 cup carrot, diced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 cans (12 ounces each) evaporated milk
  • 1 can (16 ounces) cream style corn
  • 1 teaspoon hot sauce
  • 1 pound fresh crabmeat, drained and flaked
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Directions

  1. 1. Peel and devein shrimp; set aside.
  2. 2. Melt the butter in a pot or a dutch oven; add oil and place over medium high heat until hot. Add onion, celery, sweet red pepper and garlic; cook until tender.
  3. 3. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water, potatoes, carrot, white pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer, uncovered, stirring often for 20 minutes or until potatoes are tender.
  4. 4. After the potatoes are cooked,, you can adjust the thickness of the soup by mashing up some of the potatoes and stirring to incorporate them into the liquid.
  5. 5. Stir in evaporated milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
  6. 6. Remove and discard bay leaves and serve.