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Monday, October 23, 2017

Blushing Seafood Chowder

by HomeRearedChef (writer), San Jose, January 30, 2013

Credit:
A chowder plump filled with yummy seafood!

Think delicious, thick and creamy... Think chowder; of blushing seafood, with hunks of French bread for sopping up every bite of velvety, sinful goodness!

Some things are better off sampled, and this recipe, tried and true, is one of them. The end result, the finished dish, will speak for itself.

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe serves 6 to 8 (and can easily be cut in half)

STEPS 1 (mirepoix & roux):

Note: Of the fats, use all butter or all bacon grease or all olive oil or any combination.

6 tablespoons salted butter

2 tablespoons rendered bacon grease

2 tablespoons olive oil

1 small onion, peeled and finely chopped

1 cup finely diced carrots

1 cup finely diced celery

2 serrano peppers, seeded and finely diced (or to taste)

4 garlic cloves, peeled and finely chopped

1 teaspoon sea salt or kosher salt

1/2 cup plus 2 tablespoons buttermilk pancake mix (such as Bisquick)

1 (6-oz) can tomato paste

  • In a large sauté pan, on the large burner set on medium, heat the fats to sizzling
  • Add ingredients, onions thru salt and sauté until onions are translucent
  • Add pancake mix and stir semi-frequent for about 10 minutes
  • Add tomato paste, incorporate well, and stir semi-frequent for about 10 minutes, or until you begin to see brown/toasting (do NOT burn). Immediately turn off heat; set aside.

STEPS 2 (stock):

Note: Have seafood already shelled and cut into big bite-size pieces, and save the shells for flavoring the stock.

4 (8-oz) bottles clam juice

1 (14.5-oz) can chicken stock

1½ cup dry white wine (such as Sauvignon Blanc)

1 tablespoon sea salt or kosher salt

2 bay leaves

Seafood shells (if using shellfish)

In a medium pot bring everything to a quick boil, cover and lower heat to a light boil for 10-15 minutes. (You want to render as much of the flavor from the shells as possible.) After which, strain out the shells reserving the stock.

Important: Have your seafood ready and nearby and begin steps 3.

STEPS 3 (cooking seafood):

Note: Of the seafood, use any personal combination to total about 4 pounds of shelled meat (about 4½ pounds with shells). This recipe used the following, and cooking the fish only partially through:

2 (9-oz each) raw lobster tails

1 pound raw halibut

1 pound medium size raw shrimp

3/4 pound bay scallops

  • Bring the reserved stock to a boil over medium-high heat
  • Add lobster, bring back to a quick boil, and cook for 3 minutes, take out immediately and set aside
  • Bring stock back to a boil, add halibut, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside
  • Bring stock back to a boil, add scallops, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside
  • Bring stock back to a boil, add shrimp, bring back to a quick boil, and cook for 1 minute, take out immediately and set aside

Bring the heat to the stock down to medium, and continue with the next steps.

STEPS 4 (putting it all together):

Mirepoix/roux mixture from steps 1

1 cup heavy whipping cream

1/3 cup cream sherry

Partially cooked seafood from steps 3

1 pound [already cooked and shelled] Dungeness Lump crab

  • To the simmering stock begin adding the mirepoix/roux mixture in four additions, making sure you blend well after each addition. Cook about 5 minutes, stirring often.
  • Add the heavy cream and sherry and cook on a low-simmer about 5 minutes.
  • (Optional) At this point run a hand-blender through the stock if you want a smooth soup
  • Bring stock back to a light boil, add the partially cooked seafood and Dungeness crab, stir well, cover pot, turn off heat, and let sit on the stove top for 8-10 minutes. Seafood will finish cooking and flavors will all meld together.

Enjoy!

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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3 comments on Blushing Seafood Chowder

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By Barbara MacDonald on January 30, 2013 at 05:12 pm

My daughter and son would love this I think...just not their Mother...the only seafood I like is fried fish, perch, or tuna...just never have liked seafood and I know it is so good for me, I wish I did. My Marcus would be in heaven eating this...:-)

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By HomeRearedChef on January 30, 2013 at 05:52 pm

I LOVE seafood, and I am glad that my husband and I have many similar likes. It makes it easy to cook and eat. lol! And recently we've been hearing a lot of noise on sea urchent. That is something hubby and I need to try next. (We are always willing to experiment with food.)

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By Barbara MacDonald on January 30, 2013 at 06:05 pm

You are braver than me in that...lol...I would not of tried goat if I had known what it was...but as I did not know, I tasted it and really liked it.

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