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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock (or low-sodium broth)
- 1 lb. large shrimp (shelled and deveined, shells reserved)
- 3 ears of corn (—shucked, kernels cut off and cobs reserved)
- 1/2 tsp. celery seeds
- 1 tsp. fennel seeds
- 1 stick unsalted butter (cut into tablespoons)
- 1 yellow bell pepper (large, cut into 1/3-inch dice)
- 1 yellow onion (large, cut into 1/3-inch dice)
- 3 celery ribs (cut into 1/3-inch dice)
- 1 serrano chile (minced)
- 2 baking potatoes (large, peeled and cut into 1/3-inch dice)
- 1 lb. lump crabmeat (picked over)
- 1 qt. heavy cream
- salt
- freshly ground black pepper
- chives (Snipped, for garnish, optional)
- buttered toast (for serving)
- 6 cups chicken stock (or low-sodium broth)
- 1 lb. large shrimp (shelled and deveined, shells reserved)
- 3 ears of corn (—shucked, kernels cut off and cobs reserved)
- 1/2 tsp. celery seeds
- 1 tsp. fennel seeds
- 1 stick unsalted butter (cut into tablespoons)
- 1 yellow bell pepper (large, cut into 1/3-inch dice)
- 1 yellow onion (large, cut into 1/3-inch dice)
- 3 celery ribs (cut into 1/3-inch dice)
- 1 serrano chile (minced)
- 2 baking potatoes (large, peeled and cut into 1/3-inch dice)
- 1 lb. lump crabmeat (picked over)
- 1 qt. heavy cream
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