Longhorn Shrimp And Lobster Chowder Recipe
If you're looking for a great seafood recipe that's perfect for a cold winter evening, then you should try making a Longhorn Shrimp and Lobster Chowder. This hearty and delicious dish is packed with flavor and is sure to satisfy even the pickiest of eaters. In this article, we'll take a look at what makes this chowder so special, and we'll walk you through the recipe so you can make it at home.
What Makes Longhorn Shrimp and Lobster Chowder So Special?
Longhorn Shrimp and Lobster Chowder is special because it combines two of the most delicious seafood ingredients in one pot. The shrimp and lobster add a depth of flavor to the chowder that's hard to find in any other soup or stew. The chowder is thick and creamy, with chunks of shrimp and lobster that are sure to leave you feeling satisfied.
Another thing that makes this chowder special is the way it's prepared. The recipe calls for sautéing the vegetables before adding the seafood, which gives the chowder an added layer of flavor. The addition of heavy cream and potatoes also helps to make the chowder thick and creamy. The end result is a hearty and delicious soup that's perfect for a cold winter evening.
Ingredients You'll Need
Before we get to the recipe, let's take a look at the ingredients you'll need:
- 1 pound of cooked lobster meat
- 1 pound of cooked shrimp
- 4 tablespoons of unsalted butter
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 3 tablespoons of all-purpose flour
- 4 cups of seafood stock
- 2 cups of heavy cream
- 1 pound of potatoes, peeled and chopped
- 2 bay leaves
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
How to Make Longhorn Shrimp and Lobster Chowder
Now that you have all of the ingredients, let's get started with the recipe:
- Melt the butter in a large pot over medium heat. Add the onion, carrot, celery, and garlic, and sauté until the vegetables are soft, about 5-7 minutes.
- Add the flour to the pot, and stir to combine. Cook for another 2-3 minutes, stirring constantly.
- Add the seafood stock to the pot, and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the mixture has thickened slightly.
- Add the heavy cream, potatoes, bay leaves, and thyme to the pot. Stir to combine, and bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Add the cooked shrimp and lobster to the pot, and stir to combine. Simmer for another 2-3 minutes, or until the seafood is heated through.
- Remove the bay leaves, and season the chowder with salt and pepper to taste.
- Serve the chowder hot, garnished with fresh parsley or chives if desired.
Conclusion
Longhorn Shrimp and Lobster Chowder is a delicious and hearty seafood dish that's perfect for a cold winter evening. The combination of shrimp and lobster gives the chowder a depth of flavor that's hard to resist, and the addition of heavy cream and potatoes makes the chowder thick and creamy. Give this recipe a try, and you won't be disappointed!