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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 Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
Calories:
703
kcal
Author:
Chef Dennis
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
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:
703
kcal
|
Carbohydrates:
32
g
|
Protein:
58
g
|
Fat:
39
g
|
Saturated Fat:
22
g
|
Cholesterol:
767
mg
|
Sodium:
2631
mg
|
Potassium:
743
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
5115
IU
|
Vitamin C:
12
mg
|
Calcium:
314
mg
|
Iron:
7.4
mg