The Best Shrimp and Blue Crab Chowder
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| This is a chowder house quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating! |
Time
prep 0:20
total 0:45
Ingredients
| 1 lb. | md. fresh shrimp, peeled and deveined | | 1/2 lb. | fresh (or canned) blue crabmeat | | 1 | onion, chopped | | 3 | garlic cloves, minced | | 2 | celery ribs, chopped | | 1 tbsp. | olive oil | | 1/4 cup | all-purpose flour | | 2-1/2 cup | chicken broth | | 1 cup | dry white wine | | 1 | bottle clam juice | | 3 | red potatoes, peeled and diced, can use up to 5 | | 1 tbsp. | Old Bay seasoning | | 1 tsp. | of hot sauce | | 2 cans | shrimp bisque mixed with half and half |
1 Recipe Reviews
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Absolutely fabulous. I followed the recipe exactly as written (except for adding another can of shrimp bisque)and it tuned out to be the best chowder I have ever eaten! Impressed!
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Instructions
Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 15-20 minutes or until potatoes are tender. Add shrimp bisque mixed with half and half and cook for 5 minutes. Stir in shrimp and crabmeat. Cook over low heat 5 minutes or just until shrimp turn pink.
Author's Comments
This chowder is better than some served in 5 star restaurants! It tastes even better if you leave it overnight in a crock-pot in the refrigerator! The next day simply heat it up and it will be rich, creamy and full of flavors! Yummmmy!
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