Chesapeake Chowder

  1. Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
  2. Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
  3. Stir in flour; cook, stirring constantly, 1 minute.
  4. Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
  5. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
  6. Garnish with parsley; serve.

shrimp, fresh crabmeat, onion, garlic, celery, olive oil, flour, chicken broth, white wine, clam juice, red potatoes, bay seasoning, heavy cream, fresh parsley

Taken from www.food.com/recipe/chesapeake-chowder-279604 (may not work)

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