Seafood Chowder With Corn Crab And Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can make ahead but chowder stores better without seafood added Ingredients:
3 slices of bacon, small diced |
2 stalks of celery, small diced |
1 small red pepper, small diced |
2 tablespoons butter |
1 10 oz can of cream style corn |
2 cups of chicken stock or fish stock |
1/2 cup of heavy cream |
2 splashes of tabasco |
1/4 teaspoon pepper |
1/2 lb. picked crabmeat |
1 medium onion, small diced |
1 carrot, small diced |
1 small green pepper, small diced |
2 tablespoons flour |
1 cup of frozen shoe peg corn |
1 splash worcestershire |
1/2 teaspoon salt |
1/2 lb. 70/90 peeled and de veined shrimp |
Directions:
1. Heat a medium sized saucepan over medium heat. Add bacon and cook until crispy.
2. Add onions, celery, and carrots; cook about 5 minutes, stirring frequently.
3. Add butter and let melt.
4. Add flour and stir well until all of the oil is absorbed by the flour.
5. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes.
6. Just before serving add crab and shrimp and stir well.
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