A delightful and hearty chowder featuring shrimp, crab, and sweet corn, perfect for a comforting meal.
Peel and devein the shrimp, then rinse under cold water and keep chilled.
Keep the shrimp cold to maintain freshness and prevent any spoilage.
Heat the olive oil in a dutch oven over medium heat.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Add the onion, celery, carrot, red bell pepper, and garlic to the pot and sauté until tender.
Stir frequently to prevent the vegetables from sticking or burning.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
Cooking the flour removes its raw taste and helps thicken the chowder.
Gradually pour in the chicken broth while stirring, then add the bay leaves, thyme, white pepper, and nutmeg.
Pour the broth slowly to avoid lumps forming in the mixture.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the milk and corn, then return to a gentle boil.
Stir gently to prevent the milk from curdling.
Add the shrimp and crabmeat, cooking until the shrimp turn pink, about 5 minutes.
Avoid overcooking the seafood to keep it tender and juicy.
Remove the bay leaves, stir in the cilantro, and serve hot.
Garnish with extra cilantro for a fresh and vibrant touch.
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