The Best Shrimp and Blue Crab Chowder recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, chopped 2 celery ribs, chopped 3 cloves garlic, minced ¼ cup all-purpose flour 2 ½ cups chicken broth 3 red potatoes, peeled and diced, or more to taste 1 (8 ounce) bottle clam juice 1 cup dry white wine 1 tablespoon seafood seasoning (such as Old Bay®) 1 teaspoon hot sauce 2 (13 ounce) cans shrimp bisque 3 ¼ cups half-and-half 1 pound uncooked medium shrimp, peeled and deveined ½ pound fresh blue crabmeat
Nutrition Info
- 491 caloriescarbohydrate: 23.6 gcholesterol: 214.2 mgfat: 25.3 gfiber: 1.3 gprotein: 34 gsaturatedFat: 12 gservingSize: -sodium: 1590.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions The Best Shrimp and Blue Crab Chowder
Directions
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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.
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.