Chesapeake Chowder

Chesapeake Chowder
Photo by Beth Dreiling

Ingredients

  • 1 tablespoon olive oil
  • 2 ½ cups chicken broth
  • 1 cup dry white wine or chicken broth
  • 1 (8-oz.) bottle clam juice
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • Garnish: chopped fresh parsley
  • + 7 more ingredients
    • 5 red potatoes, peeled and diced
    • ½ cup heavy cream
    • 2 celery ribs, chopped
    • ½ pound fresh crabmeat
    • ½ pound unpeeled, medium-size fresh shrimp
    • 1 onion, chopped
    • 1 tablespoon Old Bay seasoning

1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside. 2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and nex...

View full recipe at My Recipes

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