Rich and flavorful
Source: Andrew Zimmern
1. In large pot, bring the stock to a boil with any shrimp shells collected. Cover and simmer for 30 minutes. Pure through a strainer into a heat proof container. Wipe the pot out. Set stock aside.
2. In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and popping - about 45 seconds. Remove to a cool plate. Once cooled, use coffee grinder to make into almost a powder.
3. In the large pot, melt the butter with moderately high heat. Add yellow bell pepper, onion, celery, and chile and then cook until they begin to soften, about five minutes. Add the celery seed/fennel seed powder, and cook for an additional minute.
4. Add the potatoes and shrimp stock and bring to boil. Cover and simmer until potatoes are just tender, about 8 more minutes. Remove from heat.
5. Stir the shrimp and crab meat into mixture. Cover and let stand for 3 minutes.
6. Stir in the heavy cream and corn kernels, bring to simmer again for about three more minutes. Sample piece of shrimp to confirm it is cooked through.
7. Ladle chowder into bowl and garnish with chopped chives. Serve also with bread and butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 11 Servings | ||
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Calories: 368 | ||
Calories from Fat: 236 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 102.4mg | 32 % | |
Sodium 566.3mg | 20 % | |
Potassium 619.1mg | 16 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 19g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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