From DN Recipes by David Nagy · Food & Beverage

Corn, Crab and Shrimp Chowder (

Published

Corn, Crab and Shrimp Chowder (SUPER delicious!)
Active Time 1 HR 15 MIN   Total Time 2 HR  Serves : 6 to 8 as main or 10 to 12 as side

Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent. 

Ingredients
  • 1 pound large high quality fresh shrimp, shelled and deveined,shells reserved
  • 1 pound fresh lump crabmeat, picked over 
  • 2 small cans chopped or minced clams, drained
  • 4 slices bacon, diced
  • 3 ears of corn—shucked, kernels cut off and cobs reserved 
  • 6 cups chicken stock or low-sodium broth 
  • 1/2 teaspoon celery seeds 
  • 1 teaspoon fennel seeds 
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Old Bay seasoning 
  • 1 stick unsalted butter, cut into tablespoons 
  • 1 large yellow bell pepper, cut into 1/3-inch dice 
  • 1 large yellow onion, cut into 1/3-inch dice 
  • 3 celery ribs, cut into 1/3-inch dice 
  • 1 jalapeno pepper, seeds and ribs removed, minced (optional)
  • 2 large baking potatoes, peeled and cut into 1/3-inch dice 
  • 1 quart heavy cream, or half & half for a lighter/thinner result
  • Snipped chives, for garnish, sourdough bread or buttered toast, for serving

Instructions
  1. In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot.
  2. In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.
  3. Dice and cook the bacon, set aside.
  4. In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and jalapeno pepper and cook until they begin to soften, about 2 minutes.
  5. Add the ground fennel and celery seeds and cook for 1 minute.
  6. Add the potatoes, shrimp stock, clams, bacon, salt and pepper and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.
  7. Stir the shrimp and crab meat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes.
  8. Stir in the cream or half & half,and corn kernels.
  9. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes.
  10. Stir in Old Bay seasoning.
  11. Ladle the chowder into bowls and garnish with chives. Serve with buttered toast.