Homemade Seafood Chowder
I like seafood chowder a lot, especially when it is cooked with homemade fish stock. I came across this recipe from my friend Steve Geving and decided to give it a try. In addition to halibut or cod, includes shrimp, crabmenat, clams, mussels, and scallops. I fell in love with it immediately! I like to cook this seafood chowder when the weather turns cold. It really warms my heart eating it.
- Servings 6
Ingredients
- 113 grams (1/4 pound) sliced bacon, chopped
- 1 onion, minced
- 5 ml (1 teaspoon) minced garlic
- 3 stalks celery, minced
- 59 ml (1/4 cup) red bell pepper, minced
- 59 ml (1/4 cup) green bell pepper, minced
- 45 ml (3 tablespoons) all-purpose flour
- 237 ml (1 cup) peeled, diced potatoes
- 1.4 liters (6 cups) fish or seafood stock
- 15. ml (1 tablespoon) Worcestershire sauce
- 15 ml (1 tablespoon) Tabasco sauce
- 2 bay leaves
- 5 ml (1 teaspoon) chopped fresh or dried rosemary leaves
- 5 ml (1 teaspoon) fresh thyme leaves
- .4 kilogram (1/2 pound) boned, skinned cod or halibut, cut in cubes
- 118 ml (1/2 cup) raw shrimp
- 118 ml (1/2 cup) bay scallops
- 118 ml (1/2 cup) crab meat
- 118 ml (1/2 cup) clam meat
- 118 ml (1/2 cup) mussel meat
- 473 ml (2 cups) heavy cream
- Salt and ground white pepper, as needed
- Sourdough baguette, sliced, for serving
Preparation
- In a stock pot over medium heat, cook the bacon until well browned but not crisp. Add the onion, garlic, celery, and bell peppers. Saute until softened, about 2 minutes.
2. Add the flour and stir until the mixture is smooth but not browned, about 2 minutes. Add the potatoes, seafood stock, and 2 cups water. Add Worcestershire, Tabsaco, bay leaves, rosemary, and thyme. Bring to a boil and simmer until the potatoes are tender, 15 minutes or as needed.
3. Reduce heat; add halibut or cod, shrimp and scallops and simmer for 2 minutes.
4. Add crab meat, clams and mussels. Pour in the cream. Season with salt and white pepper to taste, and cook over low heat for 5 minutes. Serve in heated bowls with sourdough baguette.
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Lynn Yew Evers
Lynn was raised in Malaysia and started playing piano at age 4. She graduated from London’s Trinity School of Music and began her career. She has played in Carnegie Hall, The Grand Ole’ Opry, and the Berlin Philharmonic. She also loves to cook and has taken courses from Master Chefs, as well as learning traditional Malaysian Nyonya from her grandmother. She considers herself “just a home cook”, but is quite accomplished and her food is spectacular.
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Awesome!!!!!!!!
Thank you, so much!!!!!!