Seafood Chowder Recipe
Ingredients
| 3 tablespoons unsalted butter or margarine | ||
| All purpose flour | 2 Tablespoon | |
| Mushrooms | 4 Ounce, sliced | |
| 1/3 cup finely chopped white onion | ||
| Milk fat | 1 1/2 Cup (16 tbs) | |
| Crabmeat | 12 Ounce, frozen | |
| Frozen shrimp | 8 Ounce, deveined | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Dry sherry | 3 Tablespoon | |
Directions
1. In a large heavy saucepan, melt the butter over moderate heat. Stir in the flour and cook, stirring constantly, until bubbly. Add the mushrooms and onion and saute for 5 minutes or until tender. Add the milk, lower the heat, and simmer, uncovered, for 10 minutes.
2. Stir in the crabmeat, shrimp, and half-and-half. Simmer 5 minutes longer or just until the shrimp are cooked through. Season with the salt and pepper. Stir in the parsley, plus the sherry if you wish. (This may easily be doubled.)
2. Stir in the crabmeat, shrimp, and half-and-half. Simmer 5 minutes longer or just until the shrimp are cooked through. Season with the salt and pepper. Stir in the parsley, plus the sherry if you wish. (This may easily be doubled.)
Chef
