A rich and creamy chowder featuring shrimp, crab, and sweet corn, perfect for a comforting meal.
Chop the celery, bell pepper, onion, carrot, and garlic into small pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
Melt the butter in a large pot over medium heat and sauté the chopped vegetables until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
Cooking the flour removes its raw taste and helps thicken the chowder.
Gradually stir in the evaporated milk and half-and-half cream, ensuring no lumps form.
Adding the liquids slowly while stirring prevents lumps from forming.
Add the bay leaf, corn, salt, pepper, and hot sauce. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Add the shrimp and crab meat to the pot and cook until the shrimp turn pink.
Avoid overcooking the shrimp to keep them tender and juicy.
Stir in the thyme and adjust the seasoning to taste.
Taste and adjust the seasoning to your preference before serving.
Serve the chowder hot, garnished with fresh herbs if desired.
Serve with crusty bread for a complete and satisfying meal.
Nutze unsere App für das beste Erlebnis
