Crab and Shrimp Chowder

By cooksalot

Ingredients

• crab meat from 2.25 lbs crab clusters, steamed in water
• 15 large raw shrimp, shelled and rough cut (approx 1/2 lb)
• 4 cups skim milk
• 1 medium onion, diced
• 1/2 pepper, diced (any color; I like to mix green and red for color)
• 14.5 oz can chicken broth (I use Swanson’s)
• 14.5 oz can white corn
• 4 Tbsp butter
• 1/3 cup flour
• 1/2 cup heavy cream
• 2 Tbsp Old Bay Seasoning
• 4 Tbsp rough chopped parsley
• salt/pepper to taste

Preparation

Step 1

Melt butter, over medium heat, in heavy stock pot and saute pepper and onion lightly. Add flour and blend, cook for 2-3 minutes. Whisk in the chicken broth. Add milk and stir. Allow to simmer until steam begins to rise. Add corn, shrimp and crab meat. Stir and cook until shrimp is no longer translucent. Add parsley and Old Bay Seasoning, salt and pepper to taste. Add cream and blend to incorporate.