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Seafood Chowder

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Total Time: 1 hour 45 minutes
Servings: 6

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

  • 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
  • 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.
  • Seafood Stock:
    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.