kelly's kick'n md seafood chowder
This seafood chowder comes together very quickly and can be easily adapted to crab chowder by skipping the shrimp and adding more crab meat. You can also add scallops to the ingredients (if desired). Basically, you need 3 lbs of seafood total for the recipe. It's even better after settling in the following days and good up to a week in the fridge... that is IF there are any leftovers! This recipe was inspired by a local pub (Acme Bar & Grill) that we frequented in Annapolis MD in the 80s. I've gotten so many compliments on the chowder over the years. Enjoy!!
Blue Ribbon Recipe
Thick, creamy, and full of sweet chunks of shrimp and crab meat this seafood chowder recipe is amazing. it takes a little time and babysitting the pot, but worth every minute. There is a slight bit of heat, so pull back on the red pepper and chipotle pepper if you don't like spice. Corn adds a touch of sweetness to the chowder that balances the spiciness. Chipotle peppers give a smoky flavor that sets this apart from other recipes. A little pricey to make, you won't make this every day but it's a restaurant-quality meal to make for special occasions. Perfect to warm you up during the cooler weather. And, it tastes better the next day so leftovers are delicious.
Ingredients
- 1 - 2 pounds shrimp, peeled and deveined
- 1 1/2 sticks plus 1 Tbsp butter, divided
- 1 1/2 large onion, diced
- 2 stalks celery, diced
- 1 medium red pepper, diced
- 4 cloves garlic, minced
- 2 large red potaoes, diced
- 4 tablespoons Old Bay seasoning, divided
- 1 teaspoon season all, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup all-purpose flour
- 32 ounces chicken broth
- 1 1/2 - 2 quarts half and half
- 1+ cup milk, 2% (optional to thin chowder)
- 1 cup heavy cream (optional to thin chowder)
- 2 cups corn kernels, fresh
- 1 can chipotle pepper w/adobo sauce (7 oz)
- 1 pound backfin/lump crab meat (fresh preferably, not pasteurized)
- 1/8 cup brandy (optional)
How To Make kelly's kick'n md seafood chowder
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Step 1In a large skillet, saute shrimp with a little butter until they turn pink. This should take 5 minutes or less. Dice and set aside to add later. -
Step 2In a large soup pot or Dutch oven, melt 1 1/2 sticks of butter. Saute onions, celery, red bell pepper, garlic, and red potatoes.
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Step 3Add to the veggie mixture 1 Tbsp of Old Bay, 1 tsp of Season All, a dash of garlic powder, and 1/2 tsp each of oregano, thyme, and basil.
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Step 4Roux: Don't be intimidated, it's easy peasy. Sprinkle flour slowly over sauteed veggies while gently stirring (careful not to break up veggies). Stir from the bottom of the pan until all the flour is absorbed and bubbling.
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Step 5Add 32 oz. chicken broth slowly stirring.
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Step 6Once all the broth is added and there are no lumps of roux, allow this mixture to simmer about 15 minutes until the potatoes are mostly done. Stir this often from the bottom to avoid burning or sticking.
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Step 7Once potatoes are mostly done, slowly add half and half stirring as you add. Start with 1 1/2 quarts.
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Step 8Bring the chowder to a simmer. It will thicken as it simmers. The rest of the half and half can be added if it's too thick. NOTE: The optional milk and cream can be added if you want the chowder to be thinner like a soup. But remember, if adding additional milk/cream add additional seasoning. Don't be afraid to kick it up a notch.
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Step 9Once the chowder is to desired thickness, add 2 cups of frozen corn and chopped chipotles (seeds removed) with a couple of tablespoons of the Adobo sauce. Reduce heat to a very low simmer for approximately 10 minutes as it continues to thicken. Remember stir from the bottom to avoid sticking.
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Step 10Add additional Old Bay a tablespoon at a time. Be liberal with the Old Bay! Plus, salt and pepper to taste. Let simmer for a few minutes to see how you like the flavor.
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Step 11Add a few dashes of Frank's Hot Sauce.
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Step 12Gently mix in diced shrimp and crab meat trying not to break up the crab.
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Step 13Add an additional tablespoon of butter and let rest 5+ minutes with the lid on the pot. Remove from the burner. Serve immediately with/without a dash of brandy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
