The Sanderling Chowder with
Corn, Crab and Shrimp
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- 3 slices bacon, diced small
- 2 stalks celery, diced small
- 1 small red pepper, diced small
- 2 tablespoons butter
- 1 (10 ounce) can cream style corn
- 2 cups chicken or fish stock
- 1/2 cup heavy cream
- 2 splashes Tabasco sauce
- 1/4 teaspoon pepper
- 1/2 pound picked crabmeat
- 1 medium onion, diced small
- 1 carrot, diced small
- 1 small green bell pepper, diced small
- 2 tablespoons flour
- 1 cup frozen shoepeg corn
- 1 splash Worcestershire
- 1/2 teaspoon salt
- 1/2 pound (70-90) peeled and deveined shrimp
- Heat a medium size saucepan over medium heat. Add bacon and cook until crispy.
Add onions, celery, carrots and peppers. Cook for about five minutes, stirring frequently.
Add butter and let melt. Add flour and stir well until the flour absorbs all of
the oil. Add both types of corn, stock, cream, and seasonings. Mix well and allow
chowder to simmer 20 minutes.
- Just before serving, add crab and shrimp, and stir well. Chowder can be made
ahead of time and stored until serving. Chowder stores better without seafood added.
Posted by LladyRusty at Recipe Goldmine on 11/2/2001, 2:19 pm.
Source: by Chef Christine Zambito, The Sanderling, Duck, North Carolina - Source:
13News Wednesday, August 22, 2001 http://www.wvec.com/news/recipes.htm
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