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
CRAB CHOWDER
This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.
Provided by STUCK601
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g
SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
RICHARD'S SEAFOOD CHOWDER
A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.
Provided by Richard Danser
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 13
Steps:
- In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
- Puree half of the mixture in a blender until smooth, then return to stock pot.
- Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 30.7 g, Cholesterol 170 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 827.2 mg, Sugar 9.1 g
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
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