Shrimp chowders are quite easy to cook. It also does not have too many
ingredients and is readily available.
I don’t know about you, but I like to see what my seafood looks like in real life.
Especially when it is something I've never seen before. So I thought it might be a good idea to show you what seafood looks like when it is in its natural enviourment.
We used to catch prawns with a rectangle-like net made out of mosquito mesh and round bar. They usually swim in big shoals in not too deep seawater.
1 clove garlic, minced
1 cup chopped sweet onion
1 pound crabmeat
1 pound medium shrimp, shelled
1 tablespoon chopped fresh parsley, if desired
1 tablespoon oil
1 teaspoon Old Bay seafood seasoning
1/2 cup diced carrots
11/2 cups fresh sweet corn kernels
11/2 cups heavy cream
11/2 pounds new potatoes, diced
2 teaspoons kosher salt
21/2 cups chicken broth
Stir in the chicken broth, then add your potatoes and corn, let it simmering for 15 minutes.
·Add seafood seasoning and salt, then stir in the cream. Heat through at a low simmer about 5 min.
·Add crab and shrimp. Simmer about 5 minutes.
Sprinkle with parsley, if needed.
Only four steps and your Chowder are ready.
Remember – crab and prawns meat cooks about the same time before its done. But be sure to use fresh seafood.
Fresh prawns must be shining and ferm. If its pink prawns, the feet and tentacles will show black if the seafood has gone off or gone bad.
The smell of the crab meat wil imedistly tell you the stand of freshness.
This is also a very good starter before the main course. But it will also stand on its own as a main dish as well.
...and as you can see, this shrimp chowder is not realy rocket science.
But with a bottle of good white wine it can surly do for a good lift-off...
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