Difference between revisions of "Directory:KJ Kitchens/Seafood Chowder"
| Line 45: | Line 45: | ||
* 1/2 tsp. white [[Recipe Ingredient:=pepper]] | * 1/2 tsp. white [[Recipe Ingredient:=pepper]] | ||
* 1/2 tsp. dried [[Recipe Ingredient:=thyme]] | * 1/2 tsp. dried [[Recipe Ingredient:=thyme]] | ||
| − | * 2 [[Recipe Ingredient:=bay leaves | + | * 2 [[Recipe Ingredient:=bay leaves]] |
* 2 (12 oz.) cans [[Recipe Ingredient:=evaporated milk]] | * 2 (12 oz.) cans [[Recipe Ingredient:=evaporated milk]] | ||
* 1 (16 oz.) can [[Recipe Ingredient:=creamed corn]] | * 1 (16 oz.) can [[Recipe Ingredient:=creamed corn]] | ||
Latest revision as of 00:38, 25 February 2007
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Seafood Chowder
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Ingredients:
- 1 1/2 lb. unpeeled, medium-size [[Recipe Ingredient:=shrimp|shrimp]]
- vegetable cooking spray
- 1 tsp. olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced sweet red pepper
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 (10 1/2 oz.) cans chicken broth
- 1 1/2 cup water
- 3 cup peeled, diced red potatoes
- 1 cup diced carrot
- 1/2 tsp. white pepper
- 1/2 tsp. dried thyme
- 2 bay leaves
- 2 (12 oz.) cans evaporated milk
- 1 (16 oz.) can creamed corn
- 1 tsp. hot sauce
- 1 lb. fresh crabmeat, drained and flaked
Directions:
1. Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.
2. Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
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KJ Kitchens
