Bookbinder's Shrimp Chowder Recipe
Bookbinder's Shrimp Chowder is a delicious soup version. An easy to make chowder recipe, you will simply find this recipe both mouth-watering and amazingly tempting.
Ingredients
1/2 cup finely chopped onion
1/2 cup butter or margarine
1/4 cup flour
2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. mace
4 cups light cream
1/2 lb. small shrimp shelled and deveined
1 (7-oz.) pkg. crabmeat thawed and drained
1/4 cup dry sherry
Directions
In upper part of double boiler, over direct heat, saute 1/2 cup finely chopped onion in 1/2 cup butter or margarine until onions are soft but not brown.
Remove from heat, add 1/4 cup flour 2 teaspoons salt, 1/2 teaspoon white pepper and 1/4 teaspoon mace.
Stir until smooth and well blended.
Stir in 4 cups light cream and cook over direct heat stirring until thickened.
Add 1/2 lb. small shrimp, shelled and deveined, and place over hot (not boiling) water.
Cook, uncovered, 15 to 20 minutes, or until shrimp are cooked.
Add 1 (7-oz.) pkg. crabmeat, thawed and drained, 5 minutes before end of cooking time.
Just before serving stir in 1/4 cup dry sherry.
Remove from heat, add 1/4 cup flour 2 teaspoons salt, 1/2 teaspoon white pepper and 1/4 teaspoon mace.
Stir until smooth and well blended.
Stir in 4 cups light cream and cook over direct heat stirring until thickened.
Add 1/2 lb. small shrimp, shelled and deveined, and place over hot (not boiling) water.
Cook, uncovered, 15 to 20 minutes, or until shrimp are cooked.
Add 1 (7-oz.) pkg. crabmeat, thawed and drained, 5 minutes before end of cooking time.
Just before serving stir in 1/4 cup dry sherry.
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