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Seafood Chowder

Take advantage of the season's best with this seafood full of crab, shrimp and salmon. The homemade seafood stock is easy to put together and packs extra flavor into the chowder. Serve it with some crusty rustic bread and dinner is ready!

Seafood Chowder

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Serves: 6 Total Time: 1 hour 45 minutes

Ingredients


  • 2 pounds large shrimp (32-36 per pound), peeled and deveined (save the shells for stock)
  • 1 pound fresh lump crabmeat, pick through to remove any possible shells
  • 1 pound fresh salmon
  • 1/2 pound butter
  • 8 carrots, peeled and diced
  • 2 onions, diced
  • 6 celery, diced
  • 1 pound red potatoes, peeled and diced
  • 1 cup corn, fresh or frozen
  • 1/2 cup all-purpose flour
  • Seafood Stock (see recipe below)
  • 3 tablespoons heavy cream
  • 4 tablespoons minced Italian parsley
  • Salt and Pepper
  • Seafood Stock:
  • 4 tablespoons olive oil
  • Shells from the shrimp
  • 2 yellow onions, chopped
  • 4 carrots, unpeeled and chopped
  • 6 stalks celery, chopped
  • 4 garlic cloves, minced
  • 1 cup white wine
  • 2/3 cup tomato paste
  • 2 tablespoons kosher salt
  • 3 teaspoons freshly ground pepper
  • 20 sprigs fresh thyme, including stems (I use one package of fresh thyme --- you can find packages in the produce section)

Instructions

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