Beazell's Shrimp, Corn and Crab Chowder
By mlverdin
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 stick butter
- 1 shallot
- 1/4 c. all purpose flour
- 2 Tbsp. Olive oil
- 1 qt. heavy whipping cream
- 2 c. milk
- 1 medium potato, diced in 1/2 inch cubes and par-boiled
- 1 – 16 oz. bag frozen whole kernel corn
- 8 oz. crab meat
- 1 lb. shrimp (peeled and deveined)
- 2 Tbsp. Beazell’s Cajun Seasoning
- 1 bunch green onions, finely chopped
Details
Adapted from beazells.com
Preparation
Step 1
In a heavy pot, add olive oil and saute shallot until tender. Add stick of butter and melt thoroughly. Blend flour to make a blond roux. Once that is mixed, add the heavy whipping cream and then the milk, both very slowly while constantly stirring. Add Beazell’s Cajun Seasoning and cook on medium-low heat for 10 minutes. Add potatoes, frozen corn and shrimp and cook approximately 15-20 minutes. Add crab meat then cook for another 10-15 minutes. Sprinkle Beazell’s Cajun Seasoning to taste and top with green onions.
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