Prep 1 hr
Cook 40 mins
- 1⁄2 lb unpeeled medium shrimp
- 1⁄2 lb fresh crabmeat
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery ribs, chopped
- 1 tablespoon olive oil
- 1⁄4 cup all-purpose flour
- 2 1⁄2 cups chicken broth
- 1 cup dry white wine
- 1 (8 ounce) bottle clam juice
- 5 red potatoes, peeled and diced
- 1 tablespoon Old Bay Seasoning
- 1⁄2 cup heavy cream
- chopped fresh parsley
- Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
- Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
- Stir in flour; cook, stirring constantly, 1 minute.
- 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.
- Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
- Garnish with parsley; serve.
Superb seafood chowder! I used 12 oz of shrimp instead of 1/2 lb, just because we love shrimp. I left the crabmeat at 1/2 lb. Loved the Old Bay flavor. Clams would be great in this, too. Thanx!
Our daughter prepared this once when we visited in Rockville, Md. It was around 8:00 p.m. when we got there and this was the perfect dish after being in the car for six hours and great in the tummy to retire on for the evening. I would make this for family, friends, old and new. B. Lovett, North Carolina