KELLY'S KICK'N MD SEAFOOD CHOWDER

Kelly's Kick'n MD Seafood Chowder image

Thick, creamy, and full of sweet chunks of shrimp and crab meat this seafood chowder recipe is amazing. it takes a little time and babysitting the pot, but worth every minute. There is a slight bit of heat, so pull back on the red pepper and chipotle pepper if you don't like spice. Corn adds a touch of sweetness to the chowder...

Provided by Kelly Hemmings

Categories Seafood

Time 1h

Number Of Ingredients 24

Ingredients

1 - 2 lb shrimp, peeled and deveined
1 1/2 stick plus 1 Tbsp butter, divided
1 1/2 large onion, diced
2 stalk(s) celery, diced
1 medium red pepper, diced
4 clove garlic, minced
2 large red potaoes, diced
4 Tbsp Old Bay seasoning, divided
1 tsp Season All, to taste
1 dash(es) garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 c all-purpose flour
32 oz chicken broth
1 1/2 - 2 qt half and half
1+ c milk, 2% (optional to thin chowder)
1 c heavy cream (optional to thin chowder)
2 c corn, frozen
1 can(s) chipotle pepper w/Adobo sauce (7 oz)
1/2 tsp salt and pepper, to taste
2-4 dash(es) Frank's hot sauce
1 lb backfin/lump crab meat (fresh preferably, not pasteurized)
dash(es) brandy (optional)

Steps:

1. In a large skillet, saute shrimp with a little butter until they turn pink. This should take 5 minutes or less. Dice and set aside to add later.
2. In a large soup pot or Dutch oven, melt 1 1/2 sticks of butter. Saute onions, celery, red bell pepper, garlic, and red potatoes.
3. Add to the veggie mixture 1 Tbsp of Old Bay, 1 tsp of Season All, a dash of garlic powder, and 1/2 tsp each of oregano, thyme, and basil.
4. Roux: Don't be intimidated, it's easy peasy. Sprinkle flour slowly over sauteed veggies while gently stirring (careful not to break up veggies). Stir from the bottom of the pan until all the flour is absorbed and bubbling.
5. Add 32 oz. chicken broth slowly stirring.
6. Once all the broth is added and there are no lumps of roux, allow this mixture to simmer about 15 minutes until the potatoes are mostly done. Stir this often from the bottom to avoid burning or sticking.
7. Once potatoes are mostly done, slowly add half and half stirring as you add. Start with 1 1/2 quarts.
8. Bring the chowder to a simmer. It will thicken as it simmers. The rest of the half and half can be added if it's too thick. NOTE: The optional milk and cream can be added if you want the chowder to be thinner like a soup. But remember, if adding additional milk/cream add additional seasoning. Don't be afraid to kick it up a notch.
9. Once the chowder is to desired thickness, add 2 cups of frozen corn and chopped chipotles (seeds removed) with a couple of tablespoons of the Adobo sauce. Reduce heat to a very low simmer for approximately 10 minutes as it continues to thicken. Remember stir from the bottom to avoid sticking.
10. Add additional Old Bay a tablespoon at a time. Be liberal with the Old Bay! Plus, salt and pepper to taste. Let simmer for a few minutes to see how you like the flavor.
11. Add a few dashes of Frank's Hot Sauce.
12. Gently mix in diced shrimp and crab meat trying not to break up the crab.
13. Add an additional tablespoon of butter and let rest 5+ minutes with the lid on the pot. Remove from the burner. Serve immediately with/without a dash of brandy.