Chesapeake Chowder

Name: Chesapeake Chowder
Ingredients: 1/2 lb unpeeled medium shrimp; 1/2 lb fresh crabmeat; 1 onion, chopped; 3 garlic cloves, minced; 2 celery ribs, chopped; 1 tablespoon olive oil; 1/4 cup all-purpose flour; 2 1/2 cups chicken broth; 1 cup dry white wine; 1 (8 ounce) bottle clam juice; 5 red potatoes, peeled and diced; 1 tablespoon Old Bay Seasoning; 1/2 cup heavy cream; chopped fresh parsley

14 ingredients

6 steps

Ingredients

1/2 lb unpeeled medium shrimp
1/2 lb fresh crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine
1 (8 ounce) bottle clam juice
5 red potatoes, peeled and diced
1 tablespoon Old Bay Seasoning
1/2 cup heavy cream
chopped fresh parsley

Directions

1

Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
2

Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
3

Stir in flour; cook, stirring constantly, 1 minute.
4

Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
5

Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
6

Garnish with parsley; serve.