SHRIMP AND CRAB CHOWDER
This delicious Shrimp and crabmeat chowder is sure to bring smiles to your table. Just don't forget the loaf of crusty bread to enjoy with the soup,
Provided by Chef Dennis Littley
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
- add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
- Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
- add the heated stock to the roux mixture and blend well.
- add in the heavy cream and season.
- allow chowder to simmer for 20-30 minutes.
- add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
- Before serving add in your crab meat.
Nutrition Facts : Calories 703 kcal, Carbohydrate 32 g, Protein 58 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 767 mg, Sodium 2631 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
CRAB, SHRIMP, & POTATO CHOWDER
This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.
Provided by collettem
Categories Chowders
Time 1h
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 18
Steps:
- * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
- * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
- * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
- * If not using canned broth, 2 cups of broth works well.
- * I used two 6 oz. cans of crab meat each time I've made this chowder.
- * I used I lb. of extra-large shrimp, cut into small pieces.
- * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
- 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
- 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
- 3) Add potatoes and saute for an additional 1 minute.
- 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
- 5) Add one more tablespoon of butter if the mixture if desired.
- 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
- 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
- 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8
CRAB & SHRIMP CHOWDER
I created this soup for using left over seafood. Try it with lobster or baked fish left overs. Add a little corn for a different twist.
Provided by Pam Herrmann
Categories Chowders
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Melt margarine; add broth, water, onion, salt, tiger seasoning, and garlic. Bring to boil then simmer for 45 minutes to an hour.
- Add potatoes, carrots, and celery, simmer until potatoes are done.
- Mix a little milk with flour to make thickening; add with rest of milk and half-and-half. Bring to almost boil, add cheeses, shrimp, and crabmeat and cook until hot.
- Top with bacon bits.
Nutrition Facts : Calories 287.6, Fat 16, SaturatedFat 8.6, Cholesterol 39.3, Sodium 683.7, Carbohydrate 21.4, Fiber 2, Sugar 3.1, Protein 15
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