Corn, Crab, and Shrimp Chowder Recipe
Ingredients:
6 cups chicken stock or low-sodium broth
1 pound large shrimp, shelled and deveined (reserve shells)
3 ears of corn, shucked (kernels cut off and cobs reserved)
1/2 teaspoon celery seeds
1 teaspoon fennel seeds
1 stick unsalted butter, cut into tablespoons
1 large yellow bell pepper, cut into 1/3-inch dice
1 large yellow onion, cut into 1/3-inch dice
3 celery ribs, cut into 1/3-inch dice
1 serrano chile, minced
2 large baking potatoes, peeled and cut into 1/3-inch dice
1 pound lump crabmeat, picked over
1 quart heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste
Snipped chives, for garnish
Buttered toast, for serving
Directions:
In a large pot, combine the chicken stock with the reserved shrimp shells and corn cobs. Add the celery seeds and fennel seeds, and bring to a boil. Reduce the heat and simmer for 20 minutes to infuse the flavors. Strain the broth into a bowl, discarding the solids, and set aside.
In the same pot, melt the butter over medium heat. Add the yellow bell pepper, onion, celery, and serrano chile. Cook for about 5-7 minutes until softened.
Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the strained broth and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through. Stir in the corn kernels and crabmeat, cooking for an additional 5 minutes.
Stir in the heavy cream, season with salt and pepper, and simmer for another 5 minutes until heated through.
Serve the chowder hot, garnished with snipped chives and accompanied by buttered toast.
Servings: 6
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