The Best Shrimp and Blue Crab Chowder The Best Recipes

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The Best Shrimp and Blue Crab Chowder

"This is a rich, creamy, extremely flavorful, chowder house-quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating. It's even great re-heated for leftovers. Best results if the chowder is allowed to sit in the fridge overnight and then heated in a slow cooker the next day! Absolutely delicious!"

Ingredients :

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 3 red potatoes, peeled and diced, or more to taste
• 1 (8 ounce) bottle clam juice
• 1 cup dry white wine
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1 teaspoon hot sauce
• 2 (13 ounce) cans shrimp bisque
• 3 1/4 cups half-and-half
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound fresh blue crabmeat

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

• Heat oil in a Dutch oven over medium-high heat. Saute onion, celery, and garlic until tender, about 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Stir in broth. Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring to a boil, cover, and reduce heat. Simmer, stirring chowder occasionally, until potatoes are tender, 15 to 20 minutes.
• Mix shrimp bisque with an equal amount of half-and-half and pour into the chowder. Cook until heated through, about 5 minutes. Stir in shrimp and crabmeat. Simmer until shrimp just turns pink, about 5 minutes.

Notes :

• Feel free to use canned crabmeat in this.

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