Recipe of the Month: Easy Shrimp Crab Chowder

 I was craving some Shrimp Chowder and after "googling" a few recipe's and getting the gist of what others were using, I threw this together. Most of the recipe's called for 1lb of Shrimp. I had 3lbs and used it all!  You know how you order something from a restaurant and get just a few shrimp? Why skimp if you're making it yourself!

2       Cups peeled and cubed potatoes.                                                                                                                              Put them in a large pot and boil until they begin to soften

2      Stalks celery, chopped                                                                                                                            1/2   Onion, chopped                                                                                                                                            1     teaspoon minced garlic                                                                                                                         1/2  stick butter                                                                                                                                                                            In a skillet melt butter, cook celery, onion and garlic until vegis begin to soften

Drain cooked potatoes, add 

1/2  stick butter                                                                                                                                                     4   Cups   seafood stock                                                                                                                                      1  Tablespoon Creole seasoning                                                                                                                     1    Cup fresh or frozen corn                                                                                                                               1    Cup heavy cream                                                                                                                                      2   cans 6oz crab                                                                                                                                              1     Teaspoon salt                                                                                                                                         1/2   Teaspoon paprika                                                                                                                                        

Bring to boil.  

Add   3lbs peeled and deveined shrimp.  Cook until shrimp turn pink (just a few minutes). Turn off and let rest for 20 minutes.                         

Recipe of the Month: Belly Meat Chowder

 My friend and  fishing buddy Daniel Rhodes chastised me one day while I was cleaning fish. Normally I filet them, then cut the rib and belly meat out and toss it to the Seagulls. "Piper, don't be throwing away that belly meat". I've got to admit there is a lot of meat in that portion so now when I'm cleaning fish for customers I'll sometimes save it if they don't want it. I bring it home and either cook it that night or freeze it noted as "Belly Meat". It makes great Fish Chowder. I  threw this together as a recipe:

4-8 pieces of "Belly/Rib" meat. I prefer Redfish because the bones are bigger, but in this batch I used                                                             about 8 pieces of  Redfish and Seatrout

24oz bag of Honey Gold (small) potatoes, chopped

2  small stalks of celery, chopped

1/2 of a small onion, chopped

2 handfuls of frozen corn

1  link of Sausage (I used Nettles Old Grandad Hot), chopped

1-2 T bacon grease

2 T butter

1/2 C Heavy Whipping Cream

1/2 C milk

1 tsp  Konricko seasoning, 

In a skillet, heat the bacon grease and cook the sausage for a bit, then add the celery, onions and corn. Cook until the sausage is browned, the onions begin to go translucent, and the celery begins to soften. Turn off heat.

Fill a large pot half full with water. As  you bring it to boil, drop the Redfish/Trout belly meat in and it will cook fairly quickly. When it turns white, take it out and let it cool, then add the potatoes and begin to boil them. While the potatoes are cooking, open a beer, and de-bone the fish!  As mentioned, Redfish have bigger rib bones and are easier to feel. Cook the potatoes until you can stick a fork thru them. Turn the heat off, drain most of the water, leaving about a cup. 

Add the sausage/onion/celery/corn mixture.

Add the butter, Heavy Whipping Cream, Milk, and Seasoning (may need to add more to taste).

Stir, turn heat back on and bring to a boil. Once boiling, turn back down to simmer, cover, and cook for 30 minutes.