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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-19-2011, 09:39 AM   #1
deepsouth
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Default crab, shrimp and corn chowder (with a roux)

i made some homemade crab, shrimp and corn chowder over the weekend. first time i've made it from scratch. i'll post the recipe tonight.














mmmmmmm, rare sour beers.....




thanks for looking!
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Last edited by deepsouth; 12-19-2011 at 01:44 PM..
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Unread 12-19-2011, 09:54 AM   #2
landarc
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is it a chowder if you use a roux? I think you made a creamy gumbo . I would love a bowl please
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Unread 12-19-2011, 09:59 AM   #3
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Quote:
Originally Posted by landarc View Post
is it a chowder if you use a roux? I think you made a creamy gumbo . I would love a bowl please
you know i posted about a roux just to elicit these types of comments!

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Unread 12-19-2011, 10:03 AM   #4
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Roux/Gumbo...who cares! I'll take a bowl as well.
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Unread 12-19-2011, 10:07 AM   #5
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Phabulous!
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Unread 12-19-2011, 10:12 AM   #6
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I want some!

Looks great! Can't wait for the recipe!
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Unread 12-19-2011, 10:22 AM   #7
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Isn't Gumbo cajun for Chowder?

I mean, Gumbo is just about catching whatever critter doesn't run fast enough and cooking it with a bunch of stuff n such while drankin'. Sounds like chowder to me.
Just yankee's like to put milk in it 'cuz .... hell if I know, I'm not a yankee!!!
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Unread 12-19-2011, 11:13 AM   #8
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Slide me a bowl.... That looks awesome!!!
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Unread 12-19-2011, 11:25 AM   #9
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Love it, don't care what you wanna call it
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Unread 12-19-2011, 03:08 PM   #10
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5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic

1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream

1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed



Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
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Unread 12-19-2011, 03:38 PM   #11
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Beautiful. Seeing this, I knew the finished product would be wonderful.



I also always start my chowder base with a roux too.
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Unread 12-19-2011, 03:41 PM   #12
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I've missed your pr0n.
You know, there are not many sites you can say that !
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Unread 12-19-2011, 03:46 PM   #13
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I'm gonna have to make this for dinner now. Looks SO good!
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Unread 12-19-2011, 03:53 PM   #14
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I wouldn't mind seeing some seared off scallops in there too
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Unread 12-19-2011, 05:08 PM   #15
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Looks wonderful!
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