The recipe for this week's soup was provided be Sheena.
Sheena writes:
This recipe serves 12, and leftovers do not freeze well. Unless you are feeding a crowd either cut the recipe in half, or divide and freeze a portion when you get to the ‘may be prepared ahead to this point and frozen’ bit.
1 cup butter
2 cups chopped onion
4 cups chicken stock or clam juice
2 cups chopped celery
6 carrots – chopped
2 tsp salt (now that we watch our salt intake I greatly reduce or omit salt)
¼ tsp freshly ground pepper
2 lb haddock fillets cut into chunks
4 cups whole milk
2/3 cup all purpose flour
2 cans baby clams
1 lb cooked small shrimp (reserve a few shrimp for garnish)
1 lb crab (I sometimes omit the crab unless it is in season (i.e. cheap) or I am making the chowder for a special occasion)
In a large saucepan or soup kettle melt the butter.
Add onions and cook over low heat for a few minutes until soft.
Stir in stock, celery, carrots, salt and pepper.
Bring to a boil and simmer, uncovered, for 20 minutes, or until carrots are tender.
Add fillets, cover and cook for 5 minutes.
(May be prepared ahead to this point and frozen; thaw and reheat before continuing to next step)
Stir enough of the milk into the flour to make a smooth paste.
Gradually stir paste into the soup, then stir in remaining milk and simmer until the mixture thickens slightly.
Just before serving stir in clams, shrimp and crab, leaving on stove for long enough for these additions to heat through.
Taste and adjust seasoning.
Garnish with reserved shrimp and some chopped parsley or green onion.
.
I could not find any haddock or crab in the store,so I made these variations:
~I used one quarter of the ingredients, as I did not want much leftovers since we are moving soon.
~ I did not use any crab, but I had some scallops that I added to the recipe.
~ I used cod instead of the haddock, and added one tablespoon of lemon juice.
~I used half onions, half green onions.
We loved this soup, it is definitely a keeper. Thanks Sheena.
Comments (6)
Looks good Candi - I'll be making it later this morning. I'm not using crab OR clams (they make me gag) but adding scallops like you did.
Posted by Jerry | February 8, 2009 6:42 AM
Posted on February 8, 2009 06:42
Hi Candi, your soup looks very delicious. Clam Chowder is one of my favorite soups and Sheena's recipe selection looks so good. Great photo!
Thanks and have a great Sunday!
Posted by Kathy (Trekcapri) | February 8, 2009 10:58 AM
Posted on February 8, 2009 10:58
I love a good chowder and will be making this one with cod, my favorite fish (I grew up eating dry-salted cod). Nice photo.
Posted by María I. | February 8, 2009 11:42 AM
Posted on February 8, 2009 11:42
The addition of scallops sounds really good.
Posted by Cindy Ruth | February 8, 2009 12:24 PM
Posted on February 8, 2009 12:24
I haven't made this one yet but it sure does look good in your photo.
Posted by Annie | February 8, 2009 3:46 PM
Posted on February 8, 2009 15:46
I admire you that you have joined the Slow Soupers. I will get around to making this one for sure. It rained here today so it would have been wonderful to have this for dinner.
Posted by Barb Cabot | February 8, 2009 9:36 PM
Posted on February 8, 2009 21:36