Crab and shrimp are the stars of this seafood pasta chowder, along with mushrooms, green onions, spices, and red wine. Serve with crusty bread on the side, or better yet, in a bread bowl. This soup is rich and chunky, hearty enough to make a meal.
Seafood Pasta Chowder Recipe
1/2 cup uncooked miniature pasta bow-ties or shells
5 Tablespoons butter, divided use
8 ounces fresh mushrooms, brushed clean and sliced
1 teaspoon kosher salt
1 clove garlic, minced
1/4 cup red wine
1/4 cup all-purpose flour
2 cups clam juice
2 cups half-and-half
1 teaspoon sweet paprika
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground chipotle chile pepper (or cayenne pepper), or more to taste
1 cup frozen or canned fresh crabmeat, picked over
8 ounces baby frozen shrimp, thawed
1/4 cup sliced green onions, green tops included
Cook pasta in salted water in a large pot until al dente. Drain and rinse.
While pasta is cooking gently saute mushrooms in 3 tablespoons of the butter in a soup-pot. Sprinkle with the salt and cook about 3 minutes, until mushrooms have given up their water and dried out a bit. Add garlic and saute 1 additional minute until softened, but not browned. Stir in the wine and let reduce for 2 minutes to cook out the strong alcohol flavor. Whisk in remaining 2 tablespoons butter, stirring until melted.
Stir flour into the mushrooms and cook for 2 minutes, stirring constantly. Add clam juice, continuing to stir, then milk. Heat until thickened, then add paprika, nutmeg, and chipotle or cayenne pepper. Fold in crab and shrimp, cooking only until heated through, then add cooked and drained pasta along with the green onions. Taste and add salt, if necessary.
Serve seafood pasta chowder hot with crusty bread, or better yet, in a bread bowl.
Yield: 4 to 6 servings
Seafood Pasta Chowder Recipe Photo ©2019 Peggy Filippone