Classic Chowder Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Light cream | 4 Cup (16 tbs) | |
| 1/2 pound small shrimp, shelled and deveined | ||
| Crabmeat package | 1 , Defrosted | |
| Dry sherry | 1/4 Cup (16 tbs) | |
Directions
In the top of a double boiler, over direct heat, saute the onion in butter until the onions are soft but not brown.
Remove from heat and add flour, salt, pepper, and mace. Stir until smooth and well blended.
Stir in the light cream and cook the mixture over direct heat, stirring until thickened.
Add the shrimp and place the saucepan over hot, not boiling water. Cook uncovered for 15-20 minutes until the shrimp are completely cooked.
Add the crabmeat 5 minutes before the end of the cooking time.
Just before serving, stir in the dry sherry.
Remove from heat and add flour, salt, pepper, and mace. Stir until smooth and well blended.
Stir in the light cream and cook the mixture over direct heat, stirring until thickened.
Add the shrimp and place the saucepan over hot, not boiling water. Cook uncovered for 15-20 minutes until the shrimp are completely cooked.
Add the crabmeat 5 minutes before the end of the cooking time.
Just before serving, stir in the dry sherry.
Chef
