This week we enjoyed Sheena and Terry's delicious recipe for a hearty seafood soup.
It was rich and delicious on a rainy winter weekend night. I used shrimp, tilapia, clams, and a pound of fresh crab. My only addition was a splash of dry sherry!
FIVE ISLANDS SEAFOOD CHOWDER
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 – or cod or red snapper or salmon, cut into chunks. I usually use part salmon and part a white fish.
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.