Seafood Chowder

Adding your own favorites to this chowder can make it your own. Be careful to avoid a "fishy" taste by soaking heavier white meats in a buttermilk bath overnight.

What you need

2 slices bacon
1/2 Tablespoon olive oil
1 leek, rinsed and chopped (or substitute with shallot and onion)
2 stalks celery, chopped
3 carrots, peeled & chopped
2 cloves garlic, peeled & chopped
4 potatoes, peeled and chopped (about 4 cups)
2 cups fish broth or clam juice or 1 cup chicken stock plus 1 cup water
1 bay leaf
4 oz. cream cheese
1 Tablespoon cornstarch
3 cups milk
1/2 lb. codfish, cut into small pieces
1/2 lb. shrimp, tails removed
1 6-oz. can crabmeat, drained
1 teaspoon tarragon, (dried dill can substitute)
1/2 teaspoon thyme

Instructions

  1. In a cast iron dutch oven (enamel coated), cook the bacon over medium heat, then remove it from the pan and set aside.
  2. Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.
  3. Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup mix and put it in a blender with the cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot. Add the rest of the milk to the pot as well.
  4. Stir in the codfish, shrimp, crabmeat, chopped bacon and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the fish is done. Add lobster meat to add a sweet complexity to the stew.
  5. Add salt & freshly ground pepper to taste. 

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