How to make a shrimp and crab chowder for your next special dinner. This restaurant-style soup is sure to amaze your guests!
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”
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.
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.
Shrimp and Crab Chowder
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
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.
Pattye Meagher
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. 🙂
Chef Dennis Littley
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!
Kathy
Thank you for sharing your wonderful recipes and talent. You’re great!!
Jennifef
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.
Chef Dennis Littley
Thank you for the comment and great rating! I’m very happy to hear you enjoyed my chowder recipe!
Niamh
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?
Chef Dennis Littley
I would steam the crabs and then put the cooked meat into the chowder