3.6 from 5 votes
Shrimp and Crab Chowder
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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,

Course: Appetizer
Cuisine: American
Servings: 8
Calories: 703 kcal
Author: Chef Dennis
  • 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
  • 1/2 lb crab meat ( I used jumbo lump)
  • 1/2 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
  1. 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)
  2. 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.
  3. 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.
  4. add the heated stock to the roux mixture and blend well.
  5. add in the heavy cream and season.
  6. allow chowder to simmer for 20-30 minutes.
  7. add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes

  8. Before serving add in your crab meat.
Recipe 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 Facts
Shrimp and Crab Chowder
Amount Per Serving
Calories 703 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 767mg 256%
Sodium 2631mg 110%
Potassium 743mg 21%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 6g
Protein 58g 116%
Vitamin A 102.3%
Vitamin C 14.6%
Calcium 31.4%
Iron 40.9%
* Percent Daily Values are based on a 2000 calorie diet.