Sanderling Signature Chowder With Corn, Crab and Shrimp
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 3 slices of bacon, small diced
- 2 stalks of celery, small diced
- 1 small red pepper, small diced
- 2 TBSP butter
- 1 10 oz can of cream style corn
- 2 cups of chicken stock or fish stock
- ½ cup of heavy cream
- 2 splashes of Tabasco
- ¼ tsp. pepper
- ½ lb. picked crabmeat
- 1 medium onion, small diced
- 1 carrot, small diced
- 1 small green pepper, small diced
- 2 TBSP Flour
- 1 cup of frozen shoe peg corn
- 1 splash Worcestershire
- ½ tsp. salt
- ½ lb. 70/90 peeled and deveined shrimp
Method
- Heat a medium sized saucepan over medium heat. Add bacon and cook until crispy. Add onions, celery, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the oil is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add crab and shrimp and stir well. Chowder can be made ahead of time and stored until serving. Chowder stores better without seafood added.
Original page
Photographed from Lucy's collection.
