Maryland Crab, Shrimp, and Bacon Chowder
By: The Bacon Cookbook by James Villas
This Maryland Crab, Shrimp, and Bacon Chowder will have you begging for cold weather so you can make it again and again! Loaded with lean bacon, fresh crabmeat, and fresh shrimp, what's not to love in this delicious seafood chowder recipe?
Makes6 servings
Ingredients
- 4 slices lean streaky bacon, cut into small pieces
- 2 medium onions, diced
- 4 medium potatoes, peeled and diced
- 1 cup water
- 7 cup milk
- salt (to taste)
- black pepper, freshly ground (to taste)
- 3/4 pound fresh claw crabmeat, carefully picked over for shells and cartilage
- 3/4 pound small fresh shrimp, peeled and deveined
- sweet paprika, for sprinkling
Instructions
- In a large, heavy saucepan, fry the bacon over moderate heat and drain on paper towels.
- Add the onions, potatoes, and water to the fat in the pan. Bring to a simmer, cover, and cook until the water has evaporated and the potatoes are tender, 15 to 20 minutes.
- Add the milk, salt, and pepper and return the mixture to a simmer.
- Add the crabmeat, shrimp, and bacon. Return to a simmer and cook 5 minutes, stirring.
- Serve the chowder in soup plates sprinkled with paprika.