Crab and Shrimp Chowder
Crab and Shrimp Chowder
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
- 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
Instructions
- 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.
Crab and Shrimp Chowder