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Corn, Crab and Shrimp Chowder

 

Valley Pool and Spa Kelowna Hot tub sales and service

 

 

Nothing beats having a nice bowl of soup in the months.  This chowder recipe is delicious and family favorite of ours.

Corn, Crab and Shrimp Chowder

  • 6 cups chicken stock or low sodium broth
  • 1 pound large shrimp, shelled and deveined, shells reserved
  • 3 ears of corn-shucked, kernels cut off and cobs reserved
  • ½ teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 stick unsalted butter, cut into tablespoons
  • 1 large yellow bell pepper, cut into 1/3-inch dice
  • 1 large yellow onion, cut into 1/3 dice
  • 3 celery ribs, cut into 1/3 inch dice
  • 1 serrano chile, minced
  • 2 large baking potatoes, peeled and cut into 1/3-inch dice
  • quart heave cream
  • Salt
  • Freshly ground black pepper
  • Snipped chives, for garnish
  • Buttered toast, for serving

Step 1

In a large pot, bring the stock to a boil with the shrimp shells and corn cobs.  Cover and simmer for 30 minutes. Remove the cobs, strain the stock through the fine sieve into a large bowl.  Pressing on the shells to remove as much stock as possible.  Wipe out the pot.

Step 2

In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds, Let cool completely.  In a spice grinder or mortar, grind or crush the seeds to a powder.

Step 3

In a large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery seeds and cook for 1 minute. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.

Step 4

Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast and enjoy.

If you really want to warm up jump in your hot tub for a relaxing soak.