Crab and corn chowder Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this. In a large pot, bring the stock to a boil with the shrimp shells and corn cobs.

Ingredients of Crab and corn chowder

  1. You need 1 of small onion diced.
  2. It's 2 cloves of garlic chopped.
  3. It's 1/2 of jalapeno diced small.
  4. Prepare 3 tbsp of unsalted butter.
  5. Prepare 2 tbsp of olive oil.
  6. Prepare 1/4 cup of white wine.
  7. You need 1 tbsp of capers.
  8. It's 6 of fresh basil leaves chopped small.
  9. It's 2 of small red potatoes 1/2" diced.
  10. You need 1 can of corn 15 oz.
  11. You need 3/4 cup of grape tomatoes sliced in half.
  12. Prepare 1/2 cup of crab claw meat.
  13. You need 1/2 cup of shrimp cleaned and chopped.
  14. Prepare 3 tbsp of flour.
  15. Prepare 1 cup of heavy cream.
  16. You need 2 cups of milk.
  17. Prepare to taste of Salt and pepper.

Crab and corn chowder instructions

  1. Melt butter in pan add olive oil onions and garlic saute oh let's not forget the jalapeno.
  2. Make a roux with the flour. don't burn your roux. Now add wine.
  3. Add heavy cream and milk diced potatoes capers and crab and shrimp.
  4. Add tomatoes and basil corn salt and pepper to taste. A little zatarains seasoning always helps.
  5. Enjoy a cold beer with this.

For best flavor, use fresh crab meat, not canned or imitation. In this video I will show you how to make my Corn and Crab Chowder. It tastes great and is incredibly simple to put together. Crab and Corn Chowder. to favorites. Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour.

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