Kayla's shrimp and clam chowder. Clam chowder & shrimp. КатегориÑ?. ПутешеÑ?твиÑ?. This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food.
Yes, you can make restaurant quality chowder at home!
I suppose it would seem far easier just to open a can when the urge for chowder hits.
But if you've ever been fortunate enough to have a bowl of chowder.
You can cook Kayla's shrimp and clam chowder using 13 ingredients and 2 steps. Here is how you cook it.
Ingredients of Kayla's shrimp and clam chowder
- It's 1 packages of bacon, crumbled.
- It's 1 cup of onion, chopped.
- It's 1 can of chicken broth.
- Prepare 1 box of au gratin potato mix.
- Prepare 3 1/2 cup of milk.
- You need 1 lb of cooked shrimp.
- Prepare 2 can of clams.
- You need 1/2 cup of sour cream.
- It's 1 of paprika.
- You need 1 of garlic powder.
- You need 1 of basil.
- It's 1 of salt.
- Prepare 1 pints of heavy whipping cream.
Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme. This creamy potato and seafood chowder is loaded with shrimp, clams, and salmon. Serve on a cold evening with a big chunk of crusty bread. Try this Clam and Shrimp Chowder recipe, or contribute your own.
Kayla's shrimp and clam chowder step by step
- Mix bacon, onions, chicken broth, potato mix, milk, heavy cream, and seasonings in sauce pan and bring to a boil..
- Stir in shrimp, clams, and sour cream. Bring to a simmer and let cook for about 20 minutes..
Add onion, celery, potatoes and fennel. Stir in paprika and stock and bring to a boil, stirring constantly. Clam shrimp (once Conchostraca) are a taxon of bivalved branchiopod crustaceans that resemble the unrelated bivalved molluscs. They are extant, and known from the fossil record, from at least the Devonian period and perhaps before. Use clam broth, fish stock or shrimp stock.