Kelly's Kick'n MD Seafood Chowder
By
Kelly Hemmings
@KountryGirl4ever
59
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.
The Test Kitchen
★★★★★ 2 votes5
Ingredients
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1 - 2 lbshrimp, peeled and deveined
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1 1/2 stickplus 1 Tbsp butter, divided
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1 1/2 largeonion, diced
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2 stalk(s)celery, diced
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1 mediumred pepper, diced
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4 clovegarlic, minced
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2 largered potaoes, diced
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4 TbspOld Bay seasoning, divided
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1 tspSeason All, to taste
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1 dash(es)garlic powder
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1/2 tspdried oregano
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1/2 tspdried thyme
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1/2 tspdried basil
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1/2 call-purpose flour
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32 ozchicken broth
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1 1/2 - 2 qthalf and half
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1+ cmilk, 2% (optional to thin chowder)
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1 cheavy cream (optional to thin chowder)
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2 ccorn, frozen
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1 can(s)chipotle pepper w/Adobo sauce (7 oz)
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1/2 tspsalt and pepper, to taste
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2-4 dash(es)Frank's hot sauce
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1 lbbackfin/lump crab meat (fresh preferably, not pasteurized)
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dash(es)brandy (optional)
How to Make Kelly's Kick'n MD Seafood Chowder
- Bring 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.