Creámy Seáfood Chowder

Creámy Seáfood Chowder

Creámy Seáfood Chowder

INGREDIENTS

• 8 ounces 1 stick butter, divided
• 1/4 cup minced onion
• 2 teáspoons minced gárlic
• 1/4 cup minced celery
• 2/3 cup áll-purpose flour
• 4 1/2 cup milk 2% or whole
• 2 1/2 cups hálf ánd hálf
• 2 cups seáfood stock
• 1 pound lárge shrimp
• 2/3 pound scállops chopped
• 2/3 pound cráb meát lump or cláw
• 1/4 cup cooking white cooking wine
• 1 1/2 táblespoons pársley
• 2 teáspoons pápriká
• 1 táblespoon sugár

INSTRUCTIONS

• In á Dutch oven or smáll stock pot melt 6 ounces butter over medium-low heát. Sáute onion, gárlic ánd celery until softened ánd tránslucent.
• Whisk in flour. Cook ánd stir. Do not állow it to burn.
• Slowly pour in milk, hálf ánd hálf, ánd seáfood stock stirring constántly ás you pour. Continue to stir until thickened ánd heáted through. Turn to low. 
• On á sepáráte burner sáute shrimp ánd scállops in remáining 2 ounces of butter. Cook ánd stir until opáque ábout 4-5 minutes.
• Ádd shrimp ánd scállop mixture to soup. Stir in cráb meát, white wine, pápriká ánd sugár. Simmer ánd stir occásionálly for 5 minutes. Turn off heát
• Let rest 10 minutes before serving.
• Full recipe>>  Creámy Seáfood Chowder

 

Creámy Seáfood Chowder