"The belly rules the mind."--Spanish Proverb

Chowder, Shrimp & Crabmeat Recipe

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This recipe for Chowder, Shrimp & Crabmeat, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ANGELICA GAGNARD
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Pound Peeled Medium Size Fresh Shrimp
1/2 Pound Fresh Crabmeat
1 Onion, Chopped
3 Garlic Cloves, Minced
1 Tablespoon Olive Oil
1/4 Cup of All-Purpose Flour
1 1/2 Cups Chicken Broth
1 (8 Ounce) Bottle of Clam Juice
1 Medium Red Potato, Peeled and Diced
1 Tablespoon Old Bay Seasoning
1/2 Cup Heavy Cream
Chopped Fresh Parsley

Directions:
Directions:
Peel and devein shrimp if needed. Drain and flake crabmeat, removing any bits of shell. Set Seafood aside. Sauté onion & garlic in hot olive 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 3 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potato cubes are tender.

Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.

Number Of Servings:
Number Of Servings:
8 one cup servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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