Creamy Seafood Chowder

Creamy Seafood Chowder

 

 

 

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

·         8 ounces 1 stick butter, divided

·         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

INSTRUCTIONS

1.    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.

2.   Whisk in flour. Cook and stir. Do not allow it to burn.

3.   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.

4.   ………………………………….

5.   ……………………………………………..

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