Friday, March 15, 2013

Seafood Chowder

I've left the Paleo tag off this recipe due to the heavy cream and the little bit of white potato used. But if you are like me and allow a bit of cheat into your diet once in awhile...don't miss out on this! It isn't something you would make often, but it isn't something you would want to pass up the opportunity of trying. I'm sure the potatoes can be left out, so don't be scared away.

I love seafood and I love soup. However, I have never put the two together...until today. My first attempt at Seafood Chowder was inspired by the lobster meat my Dad brought home from Newfoundland and his stories of the chowder he ate while he there. I didn't know where to start but a quick search of the internet was all it took.

I've made LOTS of soup in my life and the odd chowder, but didn't realize the there was a whole "snobery" surrounding chowder. There are some VERY serious people that have strong ideas and opinions when it comes to chowder. I thought a nice thick chowder was the way to go but apparently that is only how its made where tourists eat because that's what they expect...kind of like your run of the mill canned chowder you can find on any grocery store shelf. A TRUE chowder hound likes a thinner chowder, made without a roux.  Apparently there is different levels of thinness. WHAT!? So how thin? How do you know how much is too much? How do you give it a creamy rich taste? I decided I would use my mad skills to figure this all out! No roux, heavy cream. No butter, bacon instead. Not just water...chicken broth and white wine too! 

There...decided! No one I hang out with is a Chowder Aficionado...at least I don't think so. Anyways, I'm not worried because this turned out AAAMAZING! Pretty sure I could woo a Chowder Hound with this recipe :)
What You Will Need:
6 slices of bacon - diced
1 large onion - finely chopped
3 ribs celery - finely chopped
1 - 2 medium potatoes - diced
2 medium carrots - diced
2 cloves garlic - crushed
1 1/2 cups white wine
1 liter chicken broth
3 cups water
500 ml heavy cream
salt & pepper to taste
seafood - a mix to equal about 6 cups
I used mussels, clams, shrimp, halibut and lobster. You can use salmon, scallops, crab...really anything that you want. Its the timing and cooking process that counts!


How To:
  • In a large stock pot on medium heat cook the bacon and onions until the onions are translucent. Add a bit of wine to deglaze the pot
  • add the potato and carrot and garlic and stir until well mixed
  •  increase the heat to high and add the rest of the wine, chicken stock and water
  • bring to a boil and cook until potatoes are tender
  • reduce heat back to medium
  • add any raw seafood you are using and stir in
  • cook until the meat is firm- about 5 minutes
  • stir in the heavy cream along with a few pinches of salt and a few turns of the pepper grinder
  • add any cooked seafood and stir in
  • if you are using mussels or clams, add them to the top of the chowder
  • cover the pot cook until the shells open - about 2- 4 minutes
  • remove from heat and serve
This made 10 good sized soup bowls full! I used more seafood than a standard chowder calls for, but this was dinner. Anyways, who do you know that has complained about too much seafood!

Enjoy!
Cheers~ Pin It

3 comments:

  1. Thank you Carrie...I pinned it and i love seafood:)
    Norma

    ReplyDelete
  2. Good one.. Seafood Chowder is my favorite .. I was searching this recipe and found here .. will try definitely..
    www.neworleansbarandgrill.com/food-menu.html

    ReplyDelete
  3. Thanks John! I found that the flavors of the seafood used were a perfect compliment to each other.

    ReplyDelete