Rosie’s Seafood Chowder

 In Recipes, Soups & Chowders
Rosie's Seafood Chowder
Rosie's award-winning seafood chowder. A simple, heart-warming meal adapted to the slow cooker to take that fall chill off. Made with fresh seafood from the Outer Banks.
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  1. 3 carrots, peeled and diced
  2. 3 stalks celery, diced
  3. 3 onions, chopped
  4. 3 potatoes, diced
  5. 1 qt. carton vegetable stock
  6. 13.7 oz. carton vegetable stock
  7. 1 pt. cream
  8. 1 lb. mussels
  9. 12 - 16 clams, in shells
  10. ½ lb. shrimp, peeled and de-tracted (That’s not a vein going down the back. It’s the digestive tract.)
  11. 1 lobster tail, meat removed
  12. ½ lb. mahi mahi, trimmed of any blood veins
  13. ½ lb. scallops
  14. 1 lb. snow crab legs, meat removed
  15. 1 lb. crab meat
  16. 1 cup dry sherry
  17. Kosher salt, freshly ground pepper, and nutmeg zest, to taste
  1. STEP 1. Place vegetables in slow cooker and cover with stock. Turn on high and leave for about two and a half hours, until the potatoes are tender. Add in the cream.
  2. STEP 2. This is the time when you need to pay attention. First, add the clams and the mussels, and cook for five minutes. Then include the shrimp, lobster, mahi mahi, and scallops, cut into even pieces. Cook for 10 minutes. Finally, add the snow crab legs and crab meat, and set the slow cooker on warm for five minutes. You just want to heat the crab through. Stir in the sherry. Season to taste with salt, pepper, and some nutmeg zest. Now turn off the slow cooker, and you’re ready to eat!
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