Recipe by breezermom
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.
Top Review by TxBecky
I doubled the recipe, and used shrimp, crawfish, scallops, and crab meat. I made the following changes the second time I made chowder: I only used half the amount of corn, added 1 tablespoon salt, added 1 1/2 tablespoons Old Bay seasoning, added black pepper and scallops. This is now a family favorite. It was our Christmas dinner this year. Thank you for a great recipe, ending my search for the "perfect chowder."
- 1 1⁄2 lbs fresh shrimp, unpeeled, medium size
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup red sweet bell pepper, diced
- 3 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 2 (10 1/2 ounce) cans chicken broth
- 1 1⁄2 cups water
- 3 cups red potatoes, peeled and diced
- 1 cup carrot, diced
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon dried thyme
- 2 bay leaves
- 2 (12 ounce) cans evaporated skim milk
- 2 (8 3/4 ounce) cans salt-free cream-style corn
- 1 teaspoon hot sauce
- 1 lb fresh crabmeat, drained and picked of shells
Directions See How It's Made
- Peel and devien shrimp. Set aside.
- 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.
- Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
- Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
- 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.
- Remove and discard bay leaves.