Recipe of the Week: Clam & Shrimp Chowder Bowl

Seafood Chowder Bowl


10-15 medium shrimp (tails off, uncooked)
1-2 cans of clams or more depending on how much you’re making. (in juice do not drain)
1 medium onion (chopped)
2 garlic cloves (minced)
2-3 medium (cubed) potatoes)
1 cup yellow or white corn (optional)
1- 2 cups (roughly chopped)
1/4 cup butter
2-3 strips of bacon (optional)
1/2 milk (or 1/2 cup water)
1 cup half and half
1/4 cup flour (mix in a little at a time, depending on how thin or thick you like)
1 tablespoons fresh parsley
1 bay leaf
1 teaspoon paprika (preferably smoked)
Salt and pepper

Boil potatoes in a separate pot about 10 minutes, drain and set aside. In a large pot melt butter on medium heat.

Sautee onion and garlic, for about 2 minutes.

Slowly stir in flour & half and half.

Add potatoes, mushrooms, cornand milk or water.

Drain the clam juice into the pot and set clams to the side.

Add paprika, bay leaf, salt and pepper.

Simmer for 10 minutes.

Add clams & shrimp and continue to simmer for another 8-10 minutes right before serving garnish with bacon, parsley, & cheese (optional)

Now you are done! See how easy that was!

Please note that each recipe can be added with more or less ingredients depending on how many you’re preparing for.

As always, thank you for cooking with me in the Creative Kitchen.