Print Recipe

Seafood Chowder

Ingredients

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

Instructions

  1. Peel and de-vein shrimp; set aside.
  2. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute.
  3. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.
  4. Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
  5. Remove and discard bay leaves.

Makes 10 servings.









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