Crab, Shrimp & Corn Chowder

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["3 slices Niman Ranch bacon chopped", "1 large Yukon Gold potato, peeled and cut into 1/3"" dice", "2 large shallots chopped (about 1/2 cup)", "3/4 cup lobster broth (made with Better than Bouillion Lobster base)", "2-1/2 tbsp butter blended with 2-1/2 tbsp flower to make a beurre manier", "2-1/2 cups low-fat milk", "1/8 tsp cayenne", "1/4 lb cooked shrimp cut into 1/2"" pieces", "1 lb. can Byrd deluxe crabmeat", "1-1/2 cups frozen super-sweet corn", "1 tsp salt", "2 tbsp chopped cilantro", "2 tbsp chopped scallions"].

Yes, Crab, Shrimp & Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.