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The Best Shrimp and Blue Crab Chowder

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"This is a rich, creamy, extremely flavorful, chowder house-quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating. It's even great re-heated for leftovers. Best results if the chowder is allowed to sit in the fridge overnight and then heated in a slow cooker the next day! Absolutely delicious!"
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Ingredients

55 m servings 491
Original recipe yields 6 servings

Directions

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  1. Heat oil in a Dutch oven over medium-high heat. Saute onion, celery, and garlic until tender, about 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Stir in broth. Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring to a boil, cover, and reduce heat. Simmer, stirring chowder occasionally, until potatoes are tender, 15 to 20 minutes.
  2. Mix shrimp bisque with an equal amount of half-and-half and pour into the chowder. Cook until heated through, about 5 minutes. Stir in shrimp and crabmeat. Simmer until shrimp just turns pink, about 5 minutes.

Footnotes

  • Cook's Note:
  • Feel free to use canned crabmeat in this.

Nutrition Facts


Per Serving: 491 calories; 25.3 23.6 34 214 1591 Full nutrition

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