It actually felt like fall had arrived this morning here in Georgia. I opened the windows to allow the cool morning breeze to sweep through the house. The kids enjoyed the day by going outside on an hourly basis to ride their bikes and scooters. With the change of seasons, I thought it would be fitting to welcome fall with a big pot of seafood chowder.
1 onion, chopped
2 tbsp. butter
2 -18 1/2 oz. cans of clam chowder
1 cup chicken broth
1 tsp. seasoning salt
1/2 tsp. seafood seasoning
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tbsp. dried parsley
1 tsp. chopped garlic
1/2 tsp. lemon zest, optional
3 drops hot sauce
16 oz. crab
1 pound shrimp, peeled and deveined
|The Main Ingredients|
In a large pot, saute the onions in butter until soft and translucent but not brown. I used jarred chopped garlic for this recipe. But, if you prefer to use fresh garlic, add it to the onions so it can soften.
Things are smelling good already. After the onions are soft, add both cans of the clam chowder, the chicken broth, dry seasonings, hot sauce, lemon zest, and chopped garlic. Since there are no raw ingredients, it's safe for you to taste and adjust seasonings now. Bring the soup mixture to a boil on medium low heat.
This is 16 oz. of claw meat. I actually prefer lump crab, but this is what was available at my local grocery store. Check the crab for shells.
Gently stir the crab into the soup mixture. Don't overwork the crab of you'll break it up too much. Let the chowder continue to cook on low heat until the crab is warmed through.
The last ingredient to be added to the chowder is the shrimp. I cut the shrimp into bite-sized pieces. Gently stir the shrimp into the chowder and let cook for about five minutes until shrimp turn pink. Turn off the heat as soon as the shrimp are done.
Come on in, October. We've been wating for you!
I am so going to make this one. YUMMY!!!ReplyDelete