Kayla's shrimp and clam chowder. This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional.**This recipe has been updated, thank you to my reviewers :D.
Now some recipes call for fresh clams but I.
I simmer my rich and creamy shrimp soup in the slow cooker.
Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night.
You can have Kayla's shrimp and clam chowder using 13 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Kayla's shrimp and clam chowder
- 🢂 1 packages of bacon, crumbled.
- 🢂 1 cup of onion, chopped.
- 🢂 1 can of chicken broth.
- 🢂 1 box of au gratin potato mix.
- 🢂 3 1/2 cup of milk.
- 🢂 1 lb of cooked shrimp.
- 🢂 2 can of clams.
- 🢂 1/2 cup of sour cream.
- 🢂 1 of paprika.
- 🢂 1 of garlic powder.
- 🢂 1 of basil.
- 🢂 1 of salt.
- 🢂 1 pints of heavy whipping cream.
Stir in shrimp and cream cheese. We had dinner outside on the deck (they have heaters) & I ordered the crab melt. Use clam broth, fish stock or shrimp stock. Corn, shrimp, and scallops team up in this hearty seafood chowder.
instructions Kayla's shrimp and clam chowder
- 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..
Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. 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. Add onion, celery, potatoes and fennel. Making canned clam chowder from scratch is pretty easy.
