Crab and Shrimp Chowder
Crab and Shrimp Chowder
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Ingredients
  • 1 onion, finely chopped
  • 45 ml (3 tbsp) butter
  • 45 ml (3 tbsp) unbleached all-purpose four
  • 1 litre (4 cups) Crab Boil broth (see recipe)
  • 750 ml (3 cups) unpeeled red potatoes, diced
  • 750 ml (3 cups) frozen corn kernels, thawed
  • 375 g (3/4 lb) fresh or frozen and thawed prawns
  • 250 ml (1 cup) 10% or 15% cream
  • 125 ml (1/2 cup) fresh parsley, chopped
  • Salt and pepper
  • Preparation
  • In a large pot, soften the onion in the butter. Sprinkle with the flour and mix thoroughly.
  • Add the crab boil broth and potatoes. Bring to a boil and simmer for 10 minutes or until the potatoes are tender.
  • Add the remaining ingredients and heat for 2 to 3 minutes over low heat. Adjust the seasoning.
  • If you do not have crab boil broth, you can substitute it with 1 litre (4 cups) of chicken broth to which you can add 30 ml (2 tbsp) of Old Bay® Spices.
  • Description
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