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kelly's kick'n md seafood chowder

(2 ratings)
KountryGirl4ever avatar
Blue Ribbon Recipe by
Kelly Hemmings
@KountryGirl4ever
Chocowinity, NC

This seafood chowder comes together very quickly and can be easily adapted to crab chowder by skipping the shrimp and adding more crab meat. You can also add scallops to the ingredients (if desired). Basically, you need 3 lbs of seafood total for the recipe. It's even better after settling in the following days and good up to a week in the fridge... that is IF there are any leftovers! This recipe was inspired by a local pub (Acme Bar & Grill) that we frequented in Annapolis MD in the 80s. I've gotten so many compliments on the chowder over the years. Enjoy!!

Blue Ribbon Recipe

Thick, creamy, and full of sweet chunks of shrimp and crab meat this seafood chowder recipe is amazing. it takes a little time and babysitting the pot, but worth every minute. There is a slight bit of heat, so pull back on the red pepper and chipotle pepper if you don't like spice. Corn adds a touch of sweetness to the chowder that balances the spiciness. Chipotle peppers give a smoky flavor that sets this apart from other recipes. A little pricey to make, you won't make this every day but it's a restaurant-quality meal to make for special occasions. Perfect to warm you up during the cooler weather. And, it tastes better the next day so leftovers are delicious.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For kelly's kick'n md seafood chowder

  • 1 - 2 lb
    shrimp, peeled and deveined
  • 1 1/2 stick
    plus 1 Tbsp butter, divided
  • 1 1/2 lg
    onion, diced
  • 2 stalk
    celery, diced
  • 1 md
    red pepper, diced
  • 4 clove
    garlic, minced
  • 2 lg
    red potaoes, diced
  • 4 Tbsp
    Old Bay seasoning, divided
  • 1 tsp
    Season All, to taste
  • 1 dash
    garlic powder
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried basil
  • 1/2 c
    all-purpose flour
  • 32 oz
    chicken broth
  • 1 1/2 - 2 qt
    half and half
  • 1+ c
    milk, 2% (optional to thin chowder)
  • 1 c
    heavy cream (optional to thin chowder)
  • 2 c
    corn, frozen
  • 1 can
    chipotle pepper w/Adobo sauce (7 oz)
  • 1/2 tsp
    salt and pepper, to taste
  • 2-4 dash
    Frank's hot sauce
  • 1 lb
    backfin/lump crab meat (fresh preferably, not pasteurized)
  • dash
    brandy (optional)

How To Make kelly's kick'n md seafood chowder

  • Sauteeing shrimp in a skillet.
    1
    In a large skillet, saute shrimp with a little butter until they turn pink. This should take 5 minutes or less. Dice and set aside to add later.
  • Saute onions, celery, red bell pepper, garlic, and red potatoes in butter.
    2
    In a large soup pot or Dutch oven, melt 1 1/2 sticks of butter. Saute onions, celery, red bell pepper, garlic, and red potatoes.
  • Seasonings added to the veggie mixture.
    3
    Add to the veggie mixture 1 Tbsp of Old Bay, 1 tsp of Season All, a dash of garlic powder, and 1/2 tsp each of oregano, thyme, and basil.
  • Flour sprinkled into the pot.
    4
    Roux: Don't be intimidated, it's easy peasy. Sprinkle flour slowly over sauteed veggies while gently stirring (careful not to break up veggies). Stir from the bottom of the pan until all the flour is absorbed and bubbling.
  • Adding chicken broth to the pot.
    5
    Add 32 oz. chicken broth slowly stirring.
  • Mixture simmering on the stove.
    6
    Once all the broth is added and there are no lumps of roux, allow this mixture to simmer about 15 minutes until the potatoes are mostly done. Stir this often from the bottom to avoid burning or sticking.
  • Adding half and half to the chowder.
    7
    Once potatoes are mostly done, slowly add half and half stirring as you add. Start with 1 1/2 quarts.
  • Chowder simmering and thickening.
    8
    Bring the chowder to a simmer. It will thicken as it simmers. The rest of the half and half can be added if it's too thick. NOTE: The optional milk and cream can be added if you want the chowder to be thinner like a soup. But remember, if adding additional milk/cream add additional seasoning. Don't be afraid to kick it up a notch.
  • Adding frozen corn and chipotles.
    9
    Once the chowder is to desired thickness, add 2 cups of frozen corn and chopped chipotles (seeds removed) with a couple of tablespoons of the Adobo sauce. Reduce heat to a very low simmer for approximately 10 minutes as it continues to thicken. Remember stir from the bottom to avoid sticking.
  • Adding more Old Bay to the pot.
    10
    Add additional Old Bay a tablespoon at a time. Be liberal with the Old Bay! Plus, salt and pepper to taste. Let simmer for a few minutes to see how you like the flavor.
  • Adding a few dashes of hot sauce.
    11
    Add a few dashes of Frank's Hot Sauce.
  • Folding in shrimp and crab.
    12
    Gently mix in diced shrimp and crab meat trying not to break up the crab.
  • A bit of butter added to the chowder.
    13
    Add an additional tablespoon of butter and let rest 5+ minutes with the lid on the pot. Remove from the burner. Serve immediately with/without a dash of brandy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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