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Photo: Beth Dreiling; Styling: Cari South Photo by: Photo: Beth Dreiling; Styling: Cari South

Chesapeake Chowder

Southern Living OCTOBER 2006

  • Yield: Makes 8 cups
  • Cook time: 45 Minutes
  • Prep time: 25 Minutes


  • 1/2 pound unpeeled, medium-size fresh shrimp
  • 1/2 pound fresh crabmeat
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 cup dry white wine or chicken broth
  • 1 (8-oz.) bottle clam juice
  • 5 red potatoes, peeled and diced
  • 1 tablespoon Old Bay seasoning
  • 1/2 cup heavy cream
  • Garnish: chopped fresh parsley


1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.

2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.

3. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.


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Chesapeake Chowder Recipe