Shrimp and Crab Chowder

MMM, MMM, GOOD!

Want a gumbo alternative? Shrimp and crab chowder is the answer. Chowder is traditionally a thick soup containing shellfish and vegetables in a tomato or milk base.

The origin of chowder dates back to 1751. French Canadians cooked stews and soups in large heavy pots called chaudieres.

Granny's recipe is quick, easy, tasty and a meal in itself. Enjoy!

Granny's Shrimp and Crab Chowder

Ingredients

  • ½ cup butter or margarine
  • 1 can cream of celery soup
  • 2 cups water
  • 1 cup 2% milk
  • 1 pound crabmeat
  • 1 pound shrimp, peeled and deveined
  • Tony Cachere seasoning to taste
  • 1 can whole kernel corn
  • 1/2 onion, finely chopped
  • 1/4 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons chopped green onions
  • 1 can cream of shrimp soup
  • 1 can cream style corn
  • 1 can water + Tony Cachere's white roux mix
  • Directions
    Saute onion, bell pepper, celery, and garlic in margarine. In a large pot, combine soups with milk and 2 cups water. Add onion mixture. Simmer for 10 minutes.

    In a separate pot, add water with roux mix. Simmer 10 minutes. Stir frequently.

    Add roux to soup mixture. Add crabmeat, shrimp, corn, green onions & Tony Cachere's to taste.

    Bring to boil. Then simmer for an additional 10 minutes.

    Tips

  • Buy frozen shrimp that are already peeled and deveined.
  • Cut up seasoning ahead of time and have on hand.








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