Corn, Crab & Shrimp Chowder

Andrew Zimmern
Corn, Crab & Shrimp Chowder Recipe
30
2

Ingredients

  • 6 cups chicken stock (or low-sodium broth)
  • 1 pound large shrimp (shelled and deveined, shells reserved)
  • 3 ears of corn (—shucked, kernels cut off and cobs reserved)
  • 1/2 teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 stick unsalted butter (cut into tablespoons)
  • 1 yellow bell pepper (large, cut into 1/3-inch dice)
  • 1 yellow onion (large, cut into 1/3-inch dice)
  • 3 celery ribs (cut into 1/3-inch dice)
  • 1 serrano chile (minced)
  • 2 baking potatoes (large, peeled and cut into 1/3-inch dice)
  • 1 pound lump crabmeat (picked over)
  • 1 quart heavy cream
  • salt
  • freshly ground black pepper
  • chives (Snipped, for garnish)
  • buttered toast (for serving)
  • 6 cups chicken stock (or low-sodium broth)
  • 1 pound large shrimp (shelled and deveined, shells reserved)
  • 3 ears of corn (—shucked, kernels cut off and cobs reserved)
  • 1/2 teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 stick unsalted butter (cut into tablespoons)
  • 1 yellow bell pepper (large, cut into 1/3-inch dice)
  • 1 yellow onion (large, cut into 1/3-inch dice)
  • 3 celery ribs (cut into 1/3-inch dice)
  • 1 serrano chile (minced)
  • 2 baking potatoes (large, peeled and cut into 1/3-inch dice)
  • 1 pound lump crabmeat (picked over)
  • 1 quart heavy cream
Read Directions
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