Kelly's Kick'n MD Seafood Chowder
By
Kelly Hemmings
@KountryGirl4ever
59
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 scalloped 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!!
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
- In 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.
- In a large soup pot or Dutch oven, melt 1 1/2 sticks of butter. Saute onions, celery, red bell pepper, garlic, and red potatoes.
- Add 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.
- Roux: 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.
- Add 32 oz. chicken broth slowly stirring.
- Once 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.
- Once potatoes are mostly done, slowly add half and half stirring as you add. Start with 1 1/2 quarts.
- 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.
- Once 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.
- Add 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.
- Add a few dashes of Frank's Hot Sauce.
- Gently mix in diced shrimp and crab meat trying not to break up the crab.
- Add 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.
