Best The Best Shrimp And Blue Crab Chowder Recipes

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SHRIMP AND CRAB CHOWDER



Shrimp and Crab Chowder image

This delicious Shrimp and crabmeat chowder is sure to bring smiles to your table. Just don't forget the loaf of crusty bread to enjoy with the soup,

Provided by Chef Dennis Littley

Categories     Appetizer

Time 45m

Number Of Ingredients 12

1 medium onion medium dice
3-4 carrots (, rough cut medium)
6 celery stalks rough cut medium
2 medium potatoes rough cut medium
1 lb shrimp (peeled, deveined, and chopped)
1/2 lb crab meat (( I used jumbo lump))
1/2 lb unsalted butter ((2 sticks))
1 Cup all purpose flour
2 quarts fish or chicken stock
1 cup heavy cream
old bay to taste
black pepper to taste

Steps:

  • start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
  • add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
  • Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
  • add the heated stock to the roux mixture and blend well.
  • add in the heavy cream and season.
  • allow chowder to simmer for 20-30 minutes.
  • add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
  • Before serving add in your crab meat.

Nutrition Facts : Calories 703 kcal, Carbohydrate 32 g, Protein 58 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 767 mg, Sodium 2631 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CRAB, SHRIMP, & POTATO CHOWDER



Crab, Shrimp, & Potato Chowder image

This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.

Provided by collettem

Categories     Chowders

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 cup onion, chopped
1/4 cup shallot, chopped*
3/4 cup celery, chopped
1/4 cup red bell pepper, diced small
1 garlic clove, minced
3 1/2 cups red potatoes or 1 lb red potatoes, cubed
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream or 1 (16 ounce) carton heavy whipping cream
2 teaspoons fresh thyme, chopped*
1/2-1 1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 (15 ounce) can cream-style corn
1 (14 ounce) can chicken broth (*)
8 ounces cooked lump crabmeat, shells removed*
8 ounces precooked medium shrimp, shelled and deveined*
3 tablespoons fresh parsley, chopped
salt, to taste*

Steps:

  • * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
  • * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
  • * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
  • * If not using canned broth, 2 cups of broth works well.
  • * I used two 6 oz. cans of crab meat each time I've made this chowder.
  • * I used I lb. of extra-large shrimp, cut into small pieces.
  • * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
  • 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
  • 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
  • 3) Add potatoes and saute for an additional 1 minute.
  • 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
  • 5) Add one more tablespoon of butter if the mixture if desired.
  • 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
  • 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
  • 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.

Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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

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.

OLD BAY'S SEAFOOD CHOWDER



Old Bay's Seafood Chowder image

Make and share this Old Bay's Seafood Chowder recipe from Food.com.

Provided by sdnmhess

Categories     Chowders

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

1 lb frozen haddock
2 tablespoons butter
1 large onion
3 stalks celery
3 chopped carrots
3 sliced potatoes
1/2 cup flour
1/2 teaspoon salt
2 tablespoons Old Bay Seasoning
2 (10 3/4 ounce) cans undiluted chicken broth
3 cups milk
1 (8 ounce) package small shrimp
1 lb chopped imitation crabmeat
1 cup grated cheddar cheese

Steps:

  • Thaw fish enough to cut into cubes.
  • In large saucepan, melt butter and add vegetbles; cook until onions are transparent.
  • Blend in flour, salt and Old Bay Seasoning.
  • Cook for 1 minute, stirring constantly.
  • Add Chicken broth and milk and cook over medium heat for 25 minutes.
  • Add haddock, shrimp and crab meat and cook for an additional 10 minutes.
  • Add cheese and cook until cheese is melted. Serve hot.

Nutrition Facts : Calories 331.8, Fat 10.7, SaturatedFat 5.9, Cholesterol 105.6, Sodium 925.5, Carbohydrate 28.2, Fiber 2.5, Sugar 2.5, Protein 30

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