Tuesday, April 8, 2014

Seafood Pasta Chowder

© 2009 Peggy Trowbridge Filippone

This is one of those recipes that calls for spoiling yourself and making this a special meal.  Of course you can also serve it for a casual lunch.  But it can be made very special.  

First of all, there is something about having this chowder out of a bread bowl that makes you feel spoiled.  I also like to garnish the top with larger shrimp.

However you choose to serve it,  the chowder aims to please!


    • 1/2 cup uncooked miniature pasta bow-ties or shells 
    • 5 tablespoons butter 
    • 8 ounces fresh sliced mushrooms 
    • 1 teaspoon kosher salt 
    • 1 clove garlic, minced 
    • 1/4 cup all-purpose flour 
    • 2 cups fish stock (clam juice can be used if it is your preference) 
    • 2 cups half-and-half 
    • 1 teaspoon sweet paprika 
    • 1 teaspoon dill 
    • 1/4 teaspoon fresh-grated nutmeg 
    • 1/4 teaspoon cayenne pepper, amount depends on your heat preference 
    • 1 cup canned fresh crab meat 
    • 8 ounces shrimp (whatever size you prefer . . . we prefer bigger shrimp and sometimes use more than 8 ounces depending on our budget) 
    • 1/4 cup sliced green onions, green tops included 


Cook pasta in salted water in a large pot. Drain and rinse.

While pasta is cooking . . . 
Saute mushrooms on low heat in 3 tablespoons butter in a large pot. Salt and cook about 3 minutes, until they have cooked down a bit.
Saute an additional minute after adding garlic, making sure the garlic does not brown.
Stir in 2 tablespoons butter until melted. 
Add flour into the mixture, stirring constantly and cook for 2 minutes. 
Continue stirring and add the fish stock, then the milk. Heat until thickened.
Add paprika, nutmeg, and cayenne, stir in crab and shrimp.  
Cook only until heated through! 
Add drained pasta and green onions. 
Taste and season accordingly, if necessary.

Awesome when served in a bread bowl, but make sure to enjoy with some hot crusty bread.

Yield: 4 to 6 servings

Photo credit © 2009 Peggy Trowbridge Filippone, recipe adapted from About.com

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