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* Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
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* If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
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* I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
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* If not using canned broth, 2 cups of broth works well.
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* I used two 6 oz. cans of crab meat each time I've made this chowder.
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* I used I lb. of extra-large shrimp, cut into small pieces.
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* This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
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1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
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2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
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3) Add potatoes and saute for an additional 1 minute.
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4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
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5) Add one more tablespoon of butter if the mixture if desired.
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6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
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7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
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8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
