How to make a shrimp and crab chowder for your next special dinner. This restaurant-style soup is sure to amaze your guests!
At the beginning of this year, I received an invitation to participate in a Recipe Swap of sorts from Christianna of Burwell General Store. During her travels, Christianna had found an old-time hymnal and cookbook ( All-Day Singin’ and Dinner on the Ground by Albert E. Brumley) and thought it would be fun to update the older recipes and give them our own twist.
The rules of the swap are pretty simple: change three things about the original recipe while staying true to its basic premise and adding your own twist. This month’s Selection for the recipe swap was “Wild Rabbit with Vegetables.”
Now I have to tell you, the thought of eating a little fluffy bunny is not high on my list. I do understand they’re considered good eatin’ in certain parts of the world, but I’m afraid rabbit has not made its way into my repertoire.
As I looked over the recipe, it really didn’t look much different from any stew I could make, and chicken would have been the easiest substitution for the little fluffy bunny. Sigh.
But I had Shrimp and jumbo lump crab meat on hand, so rather than make a trip to the store, I decided to make my entry in this month’s swap a Seafood stew. I did have some fish pieces in the freezer, but they looked a little worse for wear, so instead of ingredients in the stew, they found their way into the stock pot with all the shrimp shells I had been saving.
This would have made a wonderful fisherman’s stew with chunks of fish and even a few clams, but without the fish, I decided to make it into a chowder. It was without a doubt a good decision, and it will be making many more appearances at our table. Feel free to recreate this dish with whatever seafood you have on hand or is available in your area.
Any way you make it, I’m sure it will be a hit at your table!
More Recipes You’ll Love!
Shrimp and Crab Chowder
Ingredients
- 1 medium onion medium dice
- 3-4 carrots , rough cut medium
- 6 celery stalks rough cut medium
- 2 medium potatoes rough cut medium
- 1 lb shrimp peeled, deveined, and chopped
- ½ lb crab meat ( I used jumbo lump)
- ½ lb unsalted butter (2 sticks)
- 1 Cup all purpose flour
- 2 quarts fish or chicken stock
- 1 cup heavy cream
- old bay to taste
- black pepper to taste
Instructions
- start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
- add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
- Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
- add the heated stock to the roux mixture and blend well.
- add in the heavy cream and season.
- allow chowder to simmer for 20-30 minutes.
- add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
- Before serving add in your crab meat.
RavieNomNoms
Oh wow Dennis!! Congrats!
This is my kind of chowder! I love shrimp and crab…nice spin on the classic chowder you see. I have never been a huge fan of clam chowder so this is just screaming to me! Thanks for the recipe Chef!
Peggy
What a great substitution for this month’s Vintage Recipe Swap! And with the temperatures starting to drop, a bowl of this sounds like the perfect comforting dish =)
Sandi G
Lovely…perfect for the end of summer. Congratulations on #1!!
Eva
Thanks for choosing the chowder instead of the cute little fluffy bunny! I like the sound of the chowder recipe, just in time for soup and chowder season in Toronto!
Margaret Murphy Tripp
The rabbit recipe reminded me of something my grandmother used to make, Welsh Rarebit. Thankfully, no rabbit involved whatsoever! The chowder looks awesome, I’m printing the recipe right now.
something_good
congrats on Top 9! this chowder looks amazing! and seafood is always such a good meal option for me
Hester @ Alchemy in the Kitchen
Nice swap. I’d eat rabbit stew if I had to. I would happily order this seafood delight. Great photo
FreeSpiritEater
Fabulous recipe swap! I’ve only had rabbit when I was tricked into eating it. You can’t go wrong with shrimp and crab chowder, GORGEOUS photos. Thanks for sharing, and congratulations on making top 9 again! =]
Alyssa
Wonderful post as always! Great take on the original recipe!
Kim Bee
Congrats on top 9 Chef Dennis. I hadn’t stopped by this one, we have one of our munchkins deathly allergic to seafood so I tend to not be drawn to seafood recipes. Sad but true. My dad loved crab and clam chowder, he was from the maritimes so I grew up in a seafood home. This brings back memories of my Dad big time. Going to pop you an email this week. Been crazy busy but want to touch base. Hope you enjoyed your holiday weekend. And your first week back at your lovely job.
Jacqueline - The Dusty Baker
Oooh, Chef, I can’t wait until it’s all dark and chilly in NYC so I can make this and transport to cool New England nights. Thanks!
Joan Nova
I would eat rabbit (have eaten rabbit), but I’d much prefer shrimp and crab. Beautiful job, Chef!
Kate @ Kate from Scratch
Nicely done, Chef! This looks divine. I love the alterations and fine touches you’ve made. I love keeping soups like these on hand in the freezer, thanks for the suggestion!
Maureen
I think the switch from Thumper to shrimp and crab was a good idea. Looks delicious!
claire
Hi Chef Dennis, It is good to meet you and be part of this recipe swap – I just showed my husband your recipe – I am allergic to shellfish and he therefore goes without it most of the time – I think he may even try this himself, which is high praise indeed!