Once I got home I tried to look up some recipes using what I had but didn't find much that I liked. This is where I combined a recipe that I found online with what I know WE like at our house! I added some ingredients and changed around some things and then....voila...seafood chowder!
This was the recipe:
1 1/2 pounds peeled and deveined shrimp (tails removed)
8-16oz lump crab (depending on your taste.We like crab meat!)
1 1/2 medium onions diced
1 shallot diced
4 cloves garlic finely minced
3 celery ribs (I cut down the middle and then a small dice).
1 tablespoon olive oil
1 tablespoon butter
1/3 cup flour
2 1/2 cups chicken stock
1 8oz bottle clam juice
1 cup white wine
2 1/2 pounds potatoes (I used a combination of red and white fingerlings) quartered.
1 tablespoon Old Bay seasoning
1/2 cup heavy cream
kosher salt & pepper to taste
Saute onion, shallot, garlic, and celery in hot oil and butter in a large pot over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and add clam juice, potatoes, old bay and white wine. Bring to a boil. Cover. Reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.
Stir in shrimp, crab meat, and heavy cream. Cook over low heat 5 minutes or just until shrimp turn pink.
Garnish with fresh parsley and season with kosher salt and pepper to taste.
I served this up in a bread bowl, but after eating this meal I wouldn't advise using the bread bowl to serve the chowder in because it soaked up most of the juice and the bottom got really soggy. I would serve this in a bowl with a nice hunk of french baguette and your favorite glass of white wine (drink whatever you added to the recipe!) Enjoy!