This is a rich, creamy, extremely flavorful, chowder house-quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating. It's even great re-heated for leftovers. Best results if the chowder is allowed to sit in the fridge overnight and then heated in a slow cooker the next day! Absolutely delicious!
Provided by Basil
Categories Soups, Stews and Chili Recipes Chowders
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Saute onion, celery, and garlic until tender, about 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Stir in broth. Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring to a boil, cover, and reduce heat. Simmer, stirring chowder occasionally, until potatoes are tender, 15 to 20 minutes.
- Mix shrimp bisque with an equal amount of half-and-half and pour into the chowder. Cook until heated through, about 5 minutes. Stir in shrimp and crabmeat. Simmer until shrimp just turns pink, about 5 minutes.
Nutrition Facts : Calories 491 calories, Carbohydrate 23.6 g, Cholesterol 214.2 mg, Fat 25.3 g, Fiber 1.3 g, Protein 34 g, SaturatedFat 12 g, Sodium 1590.6 mg, Sugar 2.6 g
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