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!
- 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)
Cut the shrimp and salmon into bite-sized pieces and place them in a bowl with the crabmeat.In a Dutch oven or large pot, melt the butter. Once the butter is melted and starting to slightly bubble, add the carrots, onions, celery, potatoes, and corn.
Sauté the ingredients over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour and reduce the heat to low. Cook, stirring often, for 3 minutes.
Add the Seafood Stock and bring to a boil. Once it starts to boil add the seafood, reduce the heat and simmer, uncovered, for 7 to 10 minutes. You want to simmer until the fish is just cooked. Stir in the heavy cream and parsley. Season to taste with salt and pepper.
Heat the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and sauté for 15 minutes, or until the onions start to brown. Add the garlic and cook 2 more minutes. Add 3 quarts of water, the wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain the stock through a sieve, pressing the solids to extract all the flavorful broth. You should have 2 quarts of broth. If you’re a little short, add a bit more wine.