Seafood Chowder
Servings: 4
Ingredients
- 24 ounces clam juice bottled
- 2 tablespoons butter
- 1 large onion chopped
- 2 large red potatoes unpeeled,diced small
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon thyme
- 1/4 teaspoon black pepper
- salt to taste
- 16 ounces large shrimp peeled & deveined
- 16 ounces oysters drained
- 8 ounces lump crabmeat picked clean
- 8 ounces frozen yellow corn
- 1/4 cup heavy cream
Instructions
- Saute onion in butter about 2 minutes. Add potatoes, clam juice,
- Worcestershire sauce, thyme, salt & pepper. Bring to a boil and cook
- potatoes to desired doneness. Add shrimp, oysters, crabmeat & corn. Cook
- till shrimp are pink which only takes a minute or two. Adjust seasonings.
- Add cream and remove from heat. Sprinkle with crumbled bacon if desired & serve.
- The broth is thin but may be thickened if desired.
Notes
NOTES : Canned crabmeat can be used and more added if desired. I like to use standard oysters because they are smaller. Canned clams may be added.
Recipe By: Sherry Moman
Serving Size: 4
Serving Size: 4
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