Easy Dinner Recipe Of The Week ~ Seafood Chowder

Shrimp, fish, and crab give a delicate sweetness to this light yet satisfying seafood chowder.

Seafood Chowder
Serves 6
  ¼ cup butter
  1 cup minced onion
  1 cup minced celery
  1 cup minced carrot
  2 teaspoons minced garlic
  ½ cup all-purpose flour
  2 (32-ounce) cartons chicken broth
  1 (8-ounce) bottle clam juice
  1 cup heavy whipping cream
  2 pounds red potatoes, cut into ½-inch pieces
  10 sprigs fresh thyme
  2 cups frozen whole-kernel corn, thawed
  1 pound flounder, cut into 1-inch pieces
  1 pound peeled and deveined medium shrimp
  1 (8-ounce) container jumbo lump crabmeat, picked free of shell
  1 teaspoon Old Bay seasoning
   Garnish: fresh thyme
  1. In a large Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, and garlic, and cook for 6 to 8 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, clam juice, and cream. Add potatoes and thyme; bring to a boil over medium-high heat. Reduce heat, and simmer for 40 minutes. Stir in corn and next 4 ingredients. Return to a simmer, and cook for 5 to 10 minutes or until fish is cooked through. Garnish with thyme, if desired.
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