Ingredients
-
1 1/2
-
-
1
-
1
-
1
-
1
-
3
-
1/2
-
2
-
1 1/2
-
-
-
-
-
Directions
Creamy Delicious Seafood Chowder, This is so beautiful! Peeling the potatoes is optional…your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly….stir often! Adapted from Southern Living., Add my 5 stars to the rest, I loved this. Used a “fresh” frozen crab that I steamed and cleaned which I enjoyed doing once again. The chowder is a great tasting and comforting meal in Fall’s chilly and windy weather. I Should mention that I added a seafood stuffed calamari that I cut into rings and added just before the chowder was ready. Hearty and oh so good!, This was a terrific chowder base. We had leftovers from a holiday fish boil & wanted a creamy soup or stew to use up the leftovers. I made the base with the all chopped vegetables, then added the milk, leaving out the creamed corn & the potatoes, as mine were already cooked. When it was thickened & creamy, I added all my leftover potatoes, corn cut from the cob, crab, shrimp & hot sauce. Awesome!
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Steps
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1
Done
|
Peel and Devien Shrimp. Set Aside. |
|
2
Done
|
Coat a Dutch Oven With Cooking Spray; Add Oil, and Place Over Medium High Heat Until Hot. Add Onion, Celery, Red Pepper, and Garlic. Cook Until Tender. |
|
3
Done
|
Add Flour and Cook, Stirring Contatnly, One Minute. Gradually Add in Chicken Broth, Water and Next 5 Ingredients. |
|
4
Done
|
Bring to a Boil; Reduce Heat, and Simmer Uncovered, Stirring Often For 20 Minutes or Until the Potatoes Are Tender. |
|
5
Done
|
Stir in Milk, Corn and Hot Sauce. Return to a Boil. Add Shrimp and Crabmeat; Cook 5 Minutes or Until Shrimp Turn Pink, Stirring Constantly. |
|
6
Done
|
Remove and Discard Bay Leaves. |
