Shrimp & Crab Seafood Chowder
INGREDIENTS
- 1/2 pound bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- Freshly ground pepper
- 2 Tablespoons all-purpose flour
- 1 1/2 pounds baby gold potatoes, unpeeled and cut into 1/2-inch dice
- 2 cups chicken stock
- 1 (8-ounce) bottle of clam juice (optional)
- 2 (14.5-ounce) cans of fire-roasted tomatoes, drained
- 1 teaspoon sweet paprika
- 2 large thyme sprigs or 1 teaspoon of dried thyme
- 1 bay leaf
- 1 (15-ounce) can of creamed corn
- 1 (15-ounce) can of yellow corn
- 1/2 cup heavy cream
- 1 pound shelled and deveined medium shrimp
- 1 (16-ounce) container of jumbo lump crab meat
- 3 tablespoons fresh lemon juice
- 1/3 cup curly parsley, roughly chopped
- Garnishes: snipped chives and hot sauce
INSTRUCTIONS
- In a large enameled cast-iron casserole, cook the bacon over moderately high heat until browned, about 5 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add flour and stir to combine.
- Add the potatoes, chicken stock, clam juice if using), tomatoes, thyme, and bay leaf. Simmer over moderate heat for 15 minutes, until the potatoes are tender.
- Remove thyme stems and bay leaf. Stir in the creamed corn, corn kernels, cream, milk, and paprika. Simmer for 10 minutes.
- Make sure the heat is on low, and stir in the heavy cream. Once well blended, return to a gentle simmer.
- Stir in the shrimp, crab, and parsley, and cook until just white throughout, about 2 minutes. Remove from the heat, stir in the lemon juice, and season the chowder with salt and pepper. Spoon the chowder into bowls, garnish with chives, and serve with hot sauce.
