Name: Creamy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 8 ounces butter (divided (2 sticks)); 1/4 cup minced onion; 2 teaspoons minced garlic; 1/4 cup minced celery; 2/3 cup all-purpose flour; 4 1/2 cup milk (2% or whole); 2 1/2 cups half and half; 2 cups seafood stock; 1 pound large shrimp; 2/3 pound scallops (chopped); 2/3 pound crab meat (lump or claw); 1/4 cup cooking white cooking wine; 1 1/2 tablespoons parsley; 2 teaspoons paprika; 1 tablespoon sugar

Description

How to make a delicious thick seafood chowder with real cream, shrimp, scallops, and crab. This recipe is the BEST. No potatoes or fillers, thick and creamy with the perfect flavor.

Ingredients

Units Scale

8 ounces butter (divided (2 sticks))
1/4 cup minced onion
2 teaspoons minced garlic
1/4 cup minced celery
2/3 cup all-purpose flour
4 1/2 cup milk (2% or whole)
2 1/2 cups half and half
2 cups seafood stock
1 pound large shrimp
2/3 pound scallops (chopped)
2/3 pound crab meat (lump or claw)
1/4 cup cooking white cooking wine
1 1/2 tablespoons parsley
2 teaspoons paprika
1 tablespoon sugar

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Instructions

In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
Whisk in flour. Cook and stir. Do not allow it to burn.
Slowly pour in milk, half and half, and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
Using a large skillet on a separate burner, saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
Let rest 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American