"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chesapeake Chowder Recipe

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This recipe for Chesapeake Chowder, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Sunday, June 22, 2008


1/2 lb. unpeeled, med size fresh shrimp
1/2 lb. fresh crabmeat
1 small onion chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tbsp. olive oil
1/4 cup all purpose flour
1 cup chicken broth
1 (8oz.) bottle clam juice
5 red potatoes peeled and diced
1 tbsp. old bay
1/2 cup heavy cream

Peel shrimp; drain and flake crabmeat, removing any bits of shell, set aside. Saute onion, celery in hot oil. In Dutch oven over med/hi heat 8 min or until tender. Stir in flour and cook stirring constantly 1 minute. Stir in broth and next 4 ingredients. Bring to a boil. Cover, reduce heat and simmer stirring occasionally 30 minutes or until potatoes are tender.




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