The Best Shrimp and Blue Crab Chowder by bpawlyk

“This is a chowder house quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating!”

Tweet

RATING

5.00 / 5.00 rating by 1 person

TIMES

Prep time: 0:20 Overall time: 0:45

SERVINGS

6 to 8 servings scale / convert

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 cups 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

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.

CHEF 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!

TAGS

Soups Shrimp and Blue Crab Chowder add tags