The weather is getting colder. In our house, that roughly translates into “lots of soup.” Seafood Chowder is one of my very favorites, as I like a thick and hearty soup. This one can get kind of pricey BUT it’s worth every penny. You’ll want to leave lots of time to prep because it takes a good long time to get the sautee going and get everything together and ready to go. Once you get past the sautee part though, it cooks pretty fast.
What You’ll Need:
A bag of frozen corn
Green onions
Celery
Green bell pepper
1/4 cup white rice
Flour
Thick-sliced bacon
Haddock, Whiting, or Cod filets (I sometimes use monkfish as well but it has stronger taste)
Shrimp
Imitation Crab (this holds up in the chowder better than real crab)
Large scallops
Butter
Chicken stock
Heavy Cream (you may use Whole Milk to lighten it up a bit if you don't like it thick)
Coarse salt
Black Pepper
Cayenne Pepper
How To:
• Cook the corn and then mix half of it with whole milk or heavy cream and put in blender to make a cream corn mixture
• Sautee bacon, onions, pepper and celery in butter - when they are just about done add a quarter cup of rice and a tbs or two of flour to thicken it up
• Add chicken stock
• Add whole milk or heavy cream
• Bring mixture to a boil
• Once boiling turn heat to medium and add shrimp, scallops, imitation crab, and fish
• Let cook for about 20 minutes
• Add cream corn mixture (if its not thick enough for your taste, add some flour and water mixed together- just a tablespoon or so though)
• Add coarse salt, black and cayenne pepper- stir in and let cook another 15 minutes or so
