Shrimp and Crab Chowder is a delicious, rich, and creamy soup that combines the sweetness of shrimp and crab with a flavorful broth. Perfect for a cozy meal, this chowder is packed with seafood, vegetables, and seasonings. Here’s a recipe for you to try!
Shrimp and Crab Chowder
Ingredients:
- 1 tablespoon olive oil or unsalted butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 1/2 cups seafood stock (or chicken broth if you don’t have seafood stock)
- 2 cups half-and-half (or heavy cream for a richer texture)
- 1/2 cup white wine (optional, but adds great flavor)
- 1 pound shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1/2 pound crab meat (lump crab works best)
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- 1/2 teaspoon Old Bay seasoning (or any seafood seasoning)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped, for garnish
- Lemon wedges (optional, for serving)
Instructions:
1. Prepare the Vegetables:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Potatoes:
- Add the diced potatoes to the pot and stir for a couple of minutes to combine with the vegetables.
- Pour in the seafood stock (or chicken broth) and white wine (if using). Bring the mixture to a gentle simmer.
- Let the soup simmer for about 10-12 minutes, or until the potatoes are fork-tender.
3. Add the Cream and Seasoning:
- Once the potatoes are cooked, add the half-and-half (or heavy cream) to the pot. Stir well to combine.
- Season with smoked paprika, Old Bay seasoning (or your choice of seafood seasoning), salt, and pepper. Taste and adjust the seasoning as needed.
4. Add the Seafood:
- Add the shrimp and crab meat to the pot. Stir gently to incorporate.
- Simmer the chowder for an additional 5-7 minutes, or until the shrimp turns pink and the crab is heated through. Be careful not to overcook the shrimp.
5. Finish and Serve:
- Remove the chowder from heat and adjust seasoning one last time, if needed.
- Ladle the chowder into bowls, and garnish with freshly chopped parsley or chives.
- Serve with lemon wedges on the side for a bright, fresh flavor boost.
Tips:
- Thickening the Chowder: If you prefer a thicker chowder, you can mash some of the potatoes in the soup or stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water.
- Adding Veggies: Feel free to add other vegetables like corn, bell peppers, or leeks for additional flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors continue to develop, making it even more delicious the next day!
This Shrimp and Crab Chowder is creamy, flavorful, and perfect for a chilly day. Enjoy it with crusty bread for a complete meal!
