member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Corn, Crab and Shrimp Chowder


    Source of Recipe


    Heidi

    List of Ingredients




    Corn, Crab and Shrimp Chowder

    3 slices of bacon, small diced
    2 stalks of celery, small diced
    1 small red pepper, small diced
    2 tablespoons butter
    1 10-ounce can of cream style corn
    2 cups of chicken stock or fish stock
    ½ cup of heavy cream
    2 splashes of Tabasco
    ¼ teaspooon pepper
    ½ pound picked crabmeat
    1 medium onion, small diced
    1 carrot, small diced
    1 small green pepper, small diced
    2 tablespooons flour
    1 cup of frozen shoe peg corn
    1 splash Worcestershire sauce
    ½ tsp. salt
    ½ lb. 70/90 peeled and deveined shrimp

    Recipe



    Heat a medium sized saucepan over medium heat. Add bacon and cook
    until crispy. Add onions, celery, and carrots; cook about 5 minutes,
    stirring frequently. Add butter and let melt. Add flour and stir
    well until all of the oil is absorbed by the flour. Add both types
    of corn, stock, cream, and seasonings. Mix well heat, but do not
    boil. Just before serving, add crab and shrimp and stir well.
    Chowder can be made ahead of time and stored until serving without
    seafood added.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â