Alice’s Easy Shrimp, Crab and Corn Chowder
 
Recipe By:

Ingredients
  • 1 lb. lump crabmeat or backfin, picked for shells
  • 1 ½ lbs. small shrimp (if too big, cut into pieces)
  • 2 large chopped onions
  • 1 stick butter
  • 4 c. of chicken stock or 6 chicken bouillon cubes dissolved in 5 c. of warm water
  • 1 (14-oz.) can Mexicorn, drained
  • 2 (14-oz.) cans White Shoepeg corn, drained
  • 1 can Ro-Tel
  • ½ c. flour
  • 2-3 c. half and half, can be fat-free
  • Salt, black pepper and garlic powder to taste
  • Chopped green onions, garnish

Instructions
  1. Melt butter in saucepan.
  2. Add onions and cook for about 5 minutes.
  3. Add flour and blend over medium heat.
  4. Add the stock and stir constantly to avoid lumping and sticking.
  5. Cook until thick and smooth.
  6. Add the shrimp, corn, Ro-tel and simmer until shrimp turn pink and cooked.
  7. Add the milk to the desired thickness you like.
  8. Add the crabmeat.
  9. Taste for seasoning. Let simmer for another 15-20 minutes. Serve hot.
  10. When serving, sprinkle with chopped green onions.

Notes
*****You can substitute crawfish if you like or do any combination of seafood. If you prefer to sauté your shrimp or crawfish before adding, just cook it in a little olive oil in a sauté pan and then add as usual in the above recipe.

 

Print Friendly