"Hunger is the best sauce in the world."--Cervantes

Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Thompson, Spivey family friend
Added: Wednesday, March 25, 2009


11/2 lbs unpeeled medium shrimp
1 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
3 minced garlic cloves
2 Tbls olive oil
2 Tbls all purpose flour
1 large chicken, beef, or fish bouillon cube- I use chicken
3 cup water
3 cup diced unpeeled potatoes- I use red potatoes
1lb fresh lump crabmeat
1 can cream style corn- I use white, not yellow
1 cup carrots
1/2 tsp dried thyme
1/2 tsp black pepper
salt to taste
2 bay leaves
1 qt. whipping cream OR half and half- I use fat free half/half
1 tsp pepper sauce

Peel and devein shrimp; set aside. Saute onion, celery, red pepper, garlic in olive oil. Stir in flour. Cook 1 minute, stirring constantly. Add bouillion cube and gradually add water. Stir in potatoes, carrots, thyme, black pepper, and bay leaves. Simmer, stirring often, for 30 minutes or until the potatoes and carrots are tender. Stir in whipping cream, corn, hot sauce, and salt. Return to boil. Stir in crabmeat and shrimp. Stir constantly for 5 minutes or until shrimp is pink. Discard bay leaves. Garnish with French bread croutons.

Number Of Servings:
Number Of Servings:
6+ servings




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