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Are you craving a bowl of creamy seafood bliss? Imagine a hearty chowder brimming with succulent crab and shrimp, enveloped in a velvety broth that warms you from the inside out. Our Crab and Shrimp Chowder is more than just a meal; it’s a comforting hug in a bowl. Dive into this delectable recipe and discover how to create this rich, flavorful chowder that will become your new favorite go-to dish. Ready to cook up a storm? Let’s get started!
Ingredients
- 2 lbs Yellow Potatoes (peeled and diced)
- 2 lbs Medium Shrimp (peeled and deveined)
- 64 oz (8 cups) Chicken Broth
- 16 oz (2 cups) Heavy Cream
- 16 oz Lump Crab Meat
- 20 oz Thick Cut Bacon (diced)
- 30 oz Canned Sweet Corn
- 1 Celery stalk (diced)
- 2-3 sprigs Thyme
- 6 Garlic cloves (minced)
- Two sprigs of Green Onions (sliced)
- One medium OnionOnion (diced)
- 2 tbsp Extra Virgin Olive Oil
- 4 tbsp All Purpose Flour
- 3 tbsp Cornstarch (mixed with 3 tbsp cold water)
- 1 tbsp Salted Butter
- 1 tbsp Paprika
How to Make
- Cook the Bacon:
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Prepare the Vegetables:
- Add olive oil to the pot. Sauté diced onionOnion, celery, and garlic until the onionOnion is translucent.
- Add Potatoes and Broth:
- Stir in diced potatoes, then add chicken broth and thyme. Bring to a boil, reduce heat, and simmer until potatoes are tender.
- Make the Roux:
- In a separate pan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 2 minutes. Add to the chowder to thicken.
- Season the Shrimp:
- Mix paprika, granulated onion, and black pepper. Season shrimp with this blend.
- Add Shrimp and Corn:
- Stir in seasoned shrimp and canned sweet corn. Cook until shrimp are pink and opaque.
- Add Crab Meat and Cream:
- Mix in lump crab meat and heavy cream. Heat through.
- Thicken the Chowder:
- Stir in the cornstarch mixture and cook until the desired thickness is achieved.
- Final Touches:
- Add cooked bacon and green onions. Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls and garnish with extra paprika if desired. Serve hot.
Helpful Tips
- Bacon Choice: For extra flavor, use thick-cut bacon. It adds more texture and a smoky depth to the chowder.
- Potato Texture: Dice potatoes into uniform pieces to ensure even cooking and a consistent texture in the chowder.
- Creaminess: Adjust the amount of heavy cream based on your desired creaminess. For a lighter version, use less cream.
Substitutions/Variations
- Seafood Mix: Substitute crab and shrimp with other seafood like lobster or scallops for a different twist.
- Vegetables: Add other vegetables, such as carrots or bell peppers, for additional flavor and nutrition.
- Dairy-Free Option: Use coconut or almond milk instead of heavy cream for a dairy-free version.
Frequently Asked Questions
Q: Can I use frozen shrimp? A: Yes, frozen shrimp work well. Just ensure they are fully thawed and patted dry before cooking.
Q: How can I make this chowder spicier?A: Add a pinch of cayenne pepper or hot sauce to the chowder for an extra kick.
Q: Can I prepare this chowder in advance? A: Absolutely! The chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Storage Instructions
- Refrigeration: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze chowder in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Conclusion
Our Crab and Shrimp Chowder is more than just a recipe; it’s an experience in every spoonful. Imagine savoring the rich flavors and creamy texture, feeling the warmth and comfort it brings. Whether hosting a cozy dinner or treating yourself to a special meal, this chowder will surely delight you. Let every bowl remind you of the joy and comfort of good food and great company. Dive in, enjoy, and let this chowder become your favorite in your kitchen.
