Luxurious Creamy Seafood Chowder
Dive into a bowl of this Luxurious Creamy Seafood Chowder, a delightful dish brimming with the fresh flavors of the ocean. This chowder features tender shrimp and succulent crabmeat, perfectly complemented by a medley of colorful vegetables. The rich, creamy base—made with evaporated skim milk and cream-style corn—offers a comforting texture that warms the soul. Whether you decide to peel the potatoes or leave their rustic skin on, this chowder accentuates a farm-to-table feel. Pair it with a crusty loaf of French bread and a fresh green salad for a cozy meal that’s sure to impress. Don't forget, you can prepare this chowder in advance and store it in the freezer for those busy weeknights; simply thaw and reheat for an effortless, satisfying dinner!
10
Servings
210
Calories
19
Ingredients
Ingredients
fresh shrimp
1 1/2 lbs (unpeeled, medium size, peeled and deveined)
vegetable oil cooking spray
to coat
olive oil
1 teaspoon
chopped onion
1 cup
chopped celery
1 cup
red sweet bell pepper
1 cup (diced)
garlic cloves
3 (minced)
all-purpose flour
1/2 cup
chicken broth
2 (10 1/2 ounce) cans
water
1 1/2 cups
red potatoes
3 cups (peeled and diced)
carrot
1 cup (diced)
white pepper
1/2 teaspoon
dried thyme
1/2 teaspoon
bay leaves
2
evaporated skim milk
2 (12 ounce) cans
salt-free cream-style corn
2 (8 3/4 ounce) cans
hot sauce
1 teaspoon
fresh crabmeat
1 lb (drained and picked of shells)
Instructions
1
Start by peeling and deveining the shrimp, then set them aside.
2
In a large Dutch oven, coat the bottom with cooking spray and add the olive oil. Heat over medium-high until hot.
3
Add the chopped onion, celery, diced red pepper, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
4
Sprinkle in the flour and cook, stirring constantly, for about 1 minute to create a roux.
5
Gradually pour in the chicken broth and water, stirring well to combine. Then add the diced potatoes, carrots, white pepper, thyme, and bay leaves.
6
Bring the mixture to a vigorous boil, then reduce the heat and let it simmer uncovered for 20 minutes, stirring often, until the potatoes are tender.
7
Stir in the evaporated skim milk, cream-style corn, and hot sauce. Bring the mixture back to a boil.
8
Add the shrimp and crabmeat, cooking for an additional 5 minutes, or until the shrimp turn pink, stirring constantly.
9
Finally, remove the pot from heat and discard the bay leaves before serving.
Nutrition Information
4g
Fat
30g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Creamy Seafood Chowder?
It is a delightful dish featuring tender shrimp, succulent crabmeat, and a medley of colorful vegetables in a rich, creamy base made with evaporated skim milk and cream-style corn.
How many servings does this recipe yield?
This recipe makes 10 servings.
What types of seafood are included in this chowder?
The chowder includes 1.5 lbs of fresh medium shrimp and 1 lb of fresh crabmeat.
Can I freeze this seafood chowder?
Yes, you can prepare this chowder in advance and store it in the freezer; simply thaw and reheat when ready to eat.
What are the nutritional values per serving?
Each serving contains 210 calories, 4g of fat, 30g of carbohydrates, and 10g of protein.
What vegetables are used in the base of the chowder?
The base includes chopped onion, celery, diced red sweet bell pepper, minced garlic, red potatoes, and carrots.
How should the shrimp be prepared?
The shrimp should be peeled and deveined before being added to the pot.
What kind of milk is used to make it creamy?
The recipe uses two 12-ounce cans of evaporated skim milk.
Do the potatoes need to be peeled?
You can either peel the red potatoes or leave the skin on for a more rustic, farm-to-table feel.
What seasonings are used in this recipe?
It is seasoned with white pepper, dried thyme, bay leaves, and a teaspoon of hot sauce.
How long do the potatoes and carrots need to simmer?
They should simmer uncovered for about 20 minutes until the potatoes are tender.
How long should the seafood cook in the chowder?
The shrimp and crabmeat should cook for about 5 minutes, or until the shrimp turn pink.
What kind of corn is required?
The recipe calls for two 8 3/4 ounce cans of salt-free cream-style corn.
What cooking equipment is recommended?
A large Dutch oven is recommended for preparing this chowder.
What is the recommended side dish?
Pair this chowder with a crusty loaf of French bread and a fresh green salad.
How many ingredients are in this recipe?
There are 19 ingredients in total.
Is there any oil used in the cooking process?
Yes, it uses vegetable oil cooking spray to coat the pot and 1 teaspoon of olive oil for sautéing.
Do I need to remove the bay leaves?
Yes, you should discard the bay leaves before serving the chowder.
Is this a spicy dish?
It contains 1 teaspoon of hot sauce and some white pepper, providing a mild kick without being overly spicy.
How do you thicken the chowder?
The chowder is thickened by creating a roux with flour and sautéed vegetables, and then adding cream-style corn and evaporated milk.
What type of broth should I use?
The recipe specifies two 10 1/2 ounce cans of chicken broth.
How much garlic is included?
The recipe uses 3 minced garlic cloves.
Can I use frozen shrimp?
The recipe suggests fresh medium shrimp, but frozen shrimp can be used if thawed, peeled, and deveined first.
What is the carbohydrate count per serving?
There are 30g of carbohydrates per serving.
What is the fat content per serving?
The chowder is relatively low in fat, with only 4g per serving.
Is this recipe considered easy?
Yes, it is tagged as an 'easy recipe' suitable for home cooks.
How much water is added to the base?
The recipe requires 1 1/2 cups of water in addition to the chicken broth.
Should the crabmeat be prepared in a specific way?
The fresh crabmeat should be drained and picked of any shells before being added to the pot.
What type of pepper is used for seasoning?
The recipe specifically calls for 1/2 teaspoon of white pepper.
Is this a traditional seafood soup?
Yes, it is a classic chowder-style soup, categorized under comfort food and seafood staples.