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Seafood Chowder

Western.Chefs's picture
Ingredients
  Unsalted butter/Unsalted margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Mushrooms 4 Ounce, sliced to make 1 1/4 cup
  Chopped white onions 1⁄3 Cup (5.33 tbs)
  1% fat milk 1 1⁄2 Cup (24 tbs) (Or Low Fat)
  Crabmeat 12 Ounce, picked over for bits of shell to make 1 1/2 cups (Use Fresh, Canned, Or Thawed Frozen)
  Medium shrimp 8 Ounce, shelled and deveined, halved to make 3/4 cup (Use Fresh Or Thawed Frozen)
  Half and half 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon (Or According To Taste)
  White pepper 1⁄4 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
Directions

1. In a large heavy saucepan, melt the butter over moderate heat. Stir in the flour and cook, stirring constantly, until bubbly. Add the mushrooms and onion and saute for 5 minutes or until tender. Add the milk, lower the heat, and simmer, uncovered, for 10 minutes.
2. Stir in the crabmeat, shrimp, and half-and-half. Simmer 5 minutes longer or just until the shrimp are cooked through. Season with the salt and pepper. Stir in the parsley, plus the sherry if you wish. (This may easily be doubled.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Seafood
Cook Time: 
20 Minutes
Servings: 
4

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