Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/2 lb crab meat (( I used jumbo lump))
  • 1/2 lb unsalted butter ((2 sticks))
  • 1 Cup all purpose flour
  • 2 quarts fish or chicken stock
  • 1 cup heavy cream
  • old bay to taste
  • black pepper to taste

Instruction

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