Seafood Chowder

I like the idea of chowder, but I don't like clams.   So today I merged some of my favorite recipes to make a seafood chowder. Thick, rich, creamy and seafoody.  Served with crusty bread.  Mmmm.


Potatoes.  4 or 5 medium sized russet.  I cut mine into bite sized pieces and boil with lots of salt.  Just until they are ALMOST tender.

Vegetables.  I used 3 stalks of celery, 1 leek, 1 onion and a handful of baby carrots minced up.

Seafood.  8 oz. crabmeat, 1 cod filet and about 15-20 large Gulf shrimp (because they are the best).

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Ingredients:

• 2 Tbsp. Olive Oil
• 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 
• 1 medium onion chopped
• 3 stalks celery, chopped
• 3/4 cups minced carrots
• 1 teaspoon minced garlic
• 4 cups chicken stock
• 4 cups heavy cream
• 1 tsp. thyme
• 1 1/2 tsp. liquid crab boil
• 1 1/2 tsp. Old Bay Seasoning
• 7 Tbsp. blonde roux 
• 15-20 large shrimp
• 1 cod fillet, cut into bite sized pieces
• 8 oz. crab meat
• 4 or 5 medium potatoes, peeled, cut into 1/2-inch cubes and boiled.
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt, or to taste
• A splash of worcestershire sauce

1. Saute vegetables and garlic in olive oil until tender. 
2. Add chicken stock, cream, and seasonings. Bring to a boil.
3. Whisk in roux to thicken.
4. Add seafood and potatoes, salt and pepper.
5. Simmer for 20 minutes.
6. Add a splash of worcestershire sauce at the end and add salt and pepper to taste.

Mmmm!  Try it and let me know what you think!

I like the idea of chowder, but I don't like clams.   So today I merged some of my favorite recipes to make a seafood chowder. Thick, rich, creamy and seafoody.  Served with crusty bread.  Mmmm.


Potatoes.  4 or 5 medium sized russet.  I cut mine into bite sized pieces and boil with lots of salt.  Just until they are ALMOST tender.

Vegetables.  I used 3 stalks of celery, 1 leek, 1 onion and a handful of baby carrots minced up.

Seafood.  8 oz. crabmeat, 1 cod filet and about 15-20 large Gulf shrimp (because they are the best).

• 
  
• 
  

Ingredients:

• 2 Tbsp. Olive Oil
• 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 
• 1 medium onion chopped
• 3 stalks celery, chopped
• 3/4 cups minced carrots
• 1 teaspoon minced garlic
• 4 cups chicken stock
• 4 cups heavy cream
• 1 tsp. thyme
• 1 1/2 tsp. liquid crab boil
• 1 1/2 tsp. Old Bay Seasoning
• 7 Tbsp. blonde roux 
• 15-20 large shrimp
• 1 cod fillet, cut into bite sized pieces
• 8 oz. crab meat
• 4 or 5 medium potatoes, peeled, cut into 1/2-inch cubes and boiled.
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt, or to taste
• A splash of worcestershire sauce

1. Saute vegetables and garlic in olive oil until tender. 
2. Add chicken stock, cream, and seasonings. Bring to a boil.
3. Whisk in roux to thicken.
4. Add seafood and potatoes, salt and pepper.
5. Simmer for 20 minutes.
6. Add a splash of worcestershire sauce at the end and add salt and pepper to taste.

Mmmm!  Try it and let me know what you think!