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    Ask Chef Dennis » Recipes » Starters » Soup Recipes » Shrimp and Crab Chowder Recipe

    Shrimp and Crab Chowder Recipe

    Published: Sep 4, 2011 · Modified: Jun 19, 2022 by Chef Dennis Littley · 73 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.39 from 34 votes
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    How to make a shrimp and crab chowder for your next special dinner. This restaurant-style soup is sure to amaze your guests!

    Shrimp and Crab Chowder in a brown crock on a multi colored green napkin on a black background


    At the beginning of this year, I received an invitation to participate in a Recipe Swap of sorts from Christianna of  Burwell General Store.  During her travels, Christianna had found an old time hymnal and cookbook ( All-Day Singin’ and Dinner on the Ground by Albert E. Brumley) and thought it would be fun to take the older recipes and update them giving them our own twist.

    The rules of the swap are pretty simple, change 3 things about the original recipe while staying true to the basic premise of the recipe while adding your own twist to the recipe. This months Selection for the recipe swap was “Wild Rabbit with Vegetables”

    wild rabbit with vegetables vintage recipe card

    Now I have to tell you, the thought of eating a little fluffy bunny is not high on my list, I do understand they’re considered good eatin’ in certain parts of the world, but I’m afraid rabbit has not made its way into my repertoire.

    Shrimp and Crab Chowder in a brown crock on a multi colored green napkin on a black background

    As I looked over the recipe, it really didn’t look much different than any stew I could make, and chicken would have been the easiest substitution for the little fluffy bunny….sigh.

    But, I had Shrimp and jumbo lump crab meat on hand and rather than make a trip to the store, I decided to make my entry in this months swap a Seafood stew. I did have some fish pieces in the freezer but they looked a little worse for the wear and instead of ingredients in the stew, found their way into the stock pot with all the shrimp shells I had been saving.

    This would have made a wonderful fisherman’s stew with chunks of fish and even a few clams, but without the fish, I decided to make version into a chowder,  it was without a doubt a good decision and will be making many more appearances at our table. Feel free to recreate this dish with whatever seafood you have on hand or is available in your area.

    Any way you make it, I’m sure it will be a hit at your table!

    If you’ve tried my Chowder recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

    brown crock of shrimp and crab chowder with toasts on a white plate
    Print Recipe Save Saved!
    4.39 from 34 votes

    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,
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Appetizer
    Cuisine: American
    Servings: 8
    Calories: 703kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 medium onion medium dice
    • 3-4 carrots , rough cut medium
    • 6 celery stalks rough cut medium
    • 2 medium potatoes rough cut medium
    • 1 lb shrimp peeled, deveined, and chopped
    • ½ lb crab meat ( I used jumbo lump)
    • ½ lb unsalted butter (2 sticks)
    • 1 Cup all purpose flour
    • 2 quarts fish or chicken stock
    • 1 cup heavy cream
    • old bay to taste
    • black pepper to taste
    US Customary – Metric
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    Instructions

    • 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.

    Notes

    *if using fish pieces add them in raw and allow them to cook in the chowder, they will remain more intact this way and impart flavor to the chowder.

    Nutrition

    Calories: 703kcal | Carbohydrates: 32g | Protein: 58g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 767mg | Sodium: 2631mg | Potassium: 743mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5115IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 7.4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Trish

      December 14, 2021 at 5:03 pm

      5 stars
      Chef Dennis, I want to try the recipe for Christmas guests . I have never made a fish stock . Can you explain that step in more detail ? Do you mean use clam juice rather than water ? Thanks so much !

      Reply
      • Chef Dennis Littley

        December 14, 2021 at 5:16 pm

        hi Trish
        instead of making the fish stock, you can buy clam juice and use that to make the chowder. In the grocery store they also have a product called Better than Bullion, its a soup base. I have used these and they’re actually pretty good. You could see if they have any type of seafood base at your store. They make fish and lobster base, either of which would be okay.

        Reply
        • Trish

          December 16, 2021 at 11:59 am

          5 stars
          Thanks so much Chef! If I decide to make the fish stock , I just boil/simmer the shrimp shells in water for a short time ? Very helpful info and I so appreciate the reply !!

        • Chef Dennis Littley

          December 16, 2021 at 5:32 pm

          and any other scraps of fish or fish bones you may have on hand. If the flavor isn’t strong enough I sometimes you a little chicken stock too. You don’t really taste it and it gives a sharper flavor to the soup.
          Let me know if you have any other questions.

    2. Pattye Meagher

      September 28, 2020 at 9:16 am

      5 stars
      Winner! I made this recipe last night for my husband and I to enjoy while watching a movie. It’s been our habit during the quarantine to have in-home date night with a special meal and a movie. I prefer scratch cooking and most of the chowder recipes I found seem to involve the opening of multiple cans. This one was right on the money. All fresh ingredients and since I live in Savannah on the Georgia coast I had access to freshly picked crab meat and wild-caught Georgia Shrimp. Since it was just the two of us I cut the recipe in half and it still made enough for two nights dinner and a third in the freezer for a work night.

      I grew up in South Mississippi and New Orleans and this recipe reminded me of home. It’s now a staple in my “soup season” cookbook and will be enjoyed by our family for many years to come. I’m even planning to serve it as a first course when I cook for my family at Christmas.

      Thank you, Chef Dennis!

      *I substituted dry Zatarain’s Crab Boil for Old Bay. It’s a staple ingredient in so many things I cook so I used what I had. It gave the chowder just the right amount of heat without overpowering the flavor of the seafood. For a half recipe I used roughly one teaspoon. I also salted the veg while it was sautéing. Another habit from having made 10,0000 rouxs in the course of my life. 🙂

      Reply
      • Chef Dennis Littley

        September 28, 2020 at 1:02 pm

        I’m happy to hear you enjoyed the recipe and that you used ingredients you had on hand and enjoy eating. That’s what cooking is all about!

        Reply
    3. Kathy

      September 23, 2020 at 2:04 pm

      5 stars
      Thank you for sharing your wonderful recipes and talent. You’re great!!

      Reply
    4. Jennifef

      June 07, 2019 at 6:37 pm

      5 stars
      After scouring the internet looking for the perfect chowder recipe; I came across your site. This was perfect and very straight forward on the directions. Everything came together so quickly! Which really surprised me as Im use to lots of prep. I made this for my family as well as by neighbor and received glowing feedback and was even asked to make this again. Thanks for the recipe.

      Reply
      • Chef Dennis Littley

        June 08, 2019 at 12:35 pm

        Thank you for the comment and great rating! I’m very happy to hear you enjoyed my chowder recipe!

        Reply
    5. Niamh

      June 01, 2015 at 2:53 am

      Dennis,
      I have 2 crabs and I want to put them in a chowder, how do you suggest I cook them?
      E.g. Cook them in boiling water before and just add the cooked crab meat at the end?

      Reply
      • Chef Dennis Littley

        June 01, 2015 at 7:44 am

        I would steam the crabs and then put the cooked meat into the chowder

        Reply
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