Shrimp And Crab Chowder Recipe

INGREDIENTS:

• 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
• ½ lb. crab meat ( I used jumbo lump)
• ½ lb. (2 sticks) unsalted butter
• 1 Cup all purpose flour
• 2 quarts Fish stock
• 1 cup heavy cream
• old bay to taste
• black pepper to taste

INSTRUCTIONS:

1. 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)
2. 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.
3. 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.
4. add the heated stock to the roux mixture and blend well.
5. add in the heavy cream and season.
6. add the chopped shrimp pieces and allow to cook in the chowder.
7. allow chowder to simmer for 20-30 minutes.
8. Before serving add in your crab meat.

Source:Ask Chef Dennis

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