Recipes Corn, Crab, and Shrimp Chowder 5.0 (2,292) 8 Reviews Chef Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Cara Cormack Active Time: 1 hrs 15 mins Total Time: 2 hrs Yield: 10 to 12 servings Ingredients 6 cups chicken stock or low-sodium broth 1 pound large shrimp, shelled and deveined, shells reserved 3 ears of corn, shucked, kernels cut off, and cobs reserved 1/2 teaspoon celery seeds 1 teaspoon fennel seeds 1 stick unsalted butter, cut into tablespoons 1 large yellow bell pepper, cut into 1/3-inch dice 1 large yellow onion, cut into 1/3-inch dice 3 celery ribs, cut into 1/3-inch dice 1 serrano chile, minced 2 large baking potatoes, peeled and cut into 1/3-inch dice 1 pound lump crabmeat, picked over 1 quart heavy cream Kosher salt Freshly ground black pepper Snipped chives, for garnish Buttered toast, for serving Directions Cara Cormack Ingredients. Cara Cormack In a large pot, bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Cara Cormack Remove the cobs. Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot. Cara Cormack In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder Cara Cormack In the large pot, melt the butter over moderately high heat. Add the yellow pepper, onion, celery, and chile and cook until they begin to soften, about 2 minutes. Add the ground fennel and celery seeds and cook for 1 minute. Cara Cormack Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat. Cara Cormack Stir the shrimp and crabmeat into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes. Season to taste with salt and pepper. Cara Cormack Ladle the chowder into bowls and garnish with chives. Serve with buttered toast. Make Ahead The shrimp stock can be made and refrigerated overnight. The finished chowder can be refrigerated overnight; reheat gently before serving. Rate it Print