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Corn Chowder (seafood) Recipe

Ingredients

How to make it

  • Remove shells, legs, heads from shrimp and reserve. Cut shrimp into pieces and put in refrigerator.
  • In a small sauce pan, add 3 cups water, reserved shellfish parts (heads, legs, shells NOT the meat), fresh parsley (if available) , Onion/Celery scraps from later in the recipe and salt to taste.
  • Bring to a boil, lower heat to a simmer and then reduce, uncovered until you have about 2 cups of shellfish stock. See Photo
  • Measure out 4 oz of bacon (about 4 strips thick cut) and cut into small pieces.
  • Chop onion, celery to similar sizes, Smash garlic.
  • Brown bacon bits in a dutch oven. When crispy, add onion, celery and garlic.
  • In a small container, mix flour, old bay and thyme.
  • In a microwave safe container, mix shellfish stock with chicken stock (homemade is best) and bring to almost a boil.
  • Chop Red pepper
  • Peel Potatoes and chop into 1/2 inch sized cubes.
  • When celery, onions and garlic have softened, add 6 tablespoons of butter.
  • When butter is melted, add seasoned flour. to make a rue.
  • When flour and butter are completely incorporated, add heated stock and stir in, then bring to a boil for 1 minute.
  • Reduce heat, add potatoes, season with salt.
  • (At this point, it can be transferred to a slow cooker)
  • Add Chopped red pepper, and refrigerated chopped shrimp.
  • Cook until potatoes are tender (about 2-3 hours on low for slow cooker)
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Hartwig Brimingham, Alabama

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