Crab Chowder Topped with Fried Oysters Recipe Video
This great chowder recipe will let you work in some local seafood and keep warm during these cold autumn days. This is an easy recipe that takes some time, but the efforts will totally be worth it.
Ingredients
Oysters
2 dozen shucked oysters
1 box Zatarain's Southern Crisp
Oil for frying
Chowder
10 slices of bacon
1 medium onion, chopped
3 garlic cloves
1/2 stick butter
3/4 cup of flour
8 cups chicken stock
1 1/2 cups of mushrooms (about one small box)
2 celery stalks
2 tablespoons Worcestershire sauce
1/4 tablespoon hot sauce
1/2 tablespoon fresh ground pepper
1/8 tablespoon of white pepper
1/4 tablespoon paprika
1 quart Half & Half
1 pint milk
1 cup fresh corn
4 medium potatoes
1 pound lump crabmeat
Directions
Oysters
Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown.
Chowder
Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness), add the chopped onion and garlic. When the onions are clear, add 1/2 a stick of butter, 3/4 of a cup of flour and about half a cup of the chicken stock. Stir until the flour is completely mixed into the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in a pot. Begin adding the chicken stock, half and half, milk, corn and potatoes and cook for about 1 hour until potatoes are soft. Add the crab meat and stir well. Serve hot with a few of the deep fried oysters on top.
For more information please visit: http://www.inthekitchenwithken.com/
Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown.
Chowder
Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness), add the chopped onion and garlic. When the onions are clear, add 1/2 a stick of butter, 3/4 of a cup of flour and about half a cup of the chicken stock. Stir until the flour is completely mixed into the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in a pot. Begin adding the chicken stock, half and half, milk, corn and potatoes and cook for about 1 hour until potatoes are soft. Add the crab meat and stir well. Serve hot with a few of the deep fried oysters on top.
For more information please visit: http://www.inthekitchenwithken.com/
Editors Review
A chowder that will warm through the autumn days! An easy but time taking recipe, but the efforts are totally worth it! Watch Ken make this impeccable chowder.Chef
