The Best Shrimp and Blue Crab Chowder

Overall time: 0:45

SERVINGS

6 to 8 servings scale / convert

INGREDIENTS

1 lb. md. fresh shrimp, peeled and deveined
1/2 lb. fresh (or canned) blue crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tbsp. olive oil
1/4 cup all-purpose flour
2-1/2 cups chicken broth
1 cup dry white wine
1 bottle clam juice
3 red potatoes, peeled and diced, can use up to 5
1 tbsp. Old Bay seasoning
1 tsp. of hot sauce
2 cans shrimp bisque mixed with half and half

INSTRUCTIONS

Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 15-20 minutes or until potatoes are tender. Add shrimp bisque mixed with half and half and cook for 5 minutes. Stir in shrimp and crabmeat. Cook over low heat 5 minutes or just until shrimp turn pink.

CHEF COMMENTS

This chowder is better than some served in 5 star restaurants! It tastes even better if you leave it overnight in a crock-pot in the refrigerator! The next day simply heat it up and it will be rich, creamy and full of flavors! Yummmmy!

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