Side Pannel
Creamy Seafood Chowder r1
Creamy Seafood Chowder r1
- Recipe Submitted by maryjosh on 10/21/2016
Ingredients List
- 8 ounces (1 stick) butter, divided
- ¼ cup minced onion
- 2 teaspoons minced garlic
- ¼ cup minced celery
- ⅔ cup all-purpose flour
- 4½ cup milk (2% or whole)
- 2½ cups half and half
- 2 cups seafood stock
- 1 pound large shrimp
- ⅔ pound scallops (chopped)
- ⅔ pound crab meat (lump or claw)
- ¼ cup cooking white cooking wine
- 1½ tablespoons parsley
- 2 teaspoons paprika
- 1 tablespoon sugar
Directions
In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
Whisk in flour. Cook and stir. Do not allow it to burn.
Slowly pour in milk, half and half and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
Let rest 10 minutes before serving.
Whisk in flour. Cook and stir. Do not allow it to burn.
Slowly pour in milk, half and half and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
Let rest 10 minutes before serving.
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