Supreme Seafood Chowder

First Place Winner in the Clarence Town Winterfest

Sacred Heart Adult Home
(yields approx. 1 gallon)

Ingredient list:

Medium carrot, peeled and diced
3.Celery stalks, diced
1 Medium onion, diced
3 Medium potatoes, diced
4 Shallots, diced
1 Qt. half and half
1 Qt. heavy cream
2. Sticks unsalted butter
Vegetable oil to coat bottom of stockpot
1 ½ Cups flour
3 14-oz. cans clam juice
1 Qt. water
1 Small can lump crabmeat
1 Small can cooked clams (rinsed and drained)
 ¼  Pound shrimp, chopped
1 6-oz. Filet of salmon, cubed
1 Bottle sherry wine (inexpensive)
Cayenne pepper, White pepper, Salt

Directions

Melt butter in medium saucepan Add half of the shallots and flour. Stir until mixture is paste-like (roux). Chill roux.

In another medium saucepan, heat half and half with remaining shallots.  Bring to a boil.

Reduce heat and simmer for about 30 minutes, stirring occasionally.

Coat bottom of large stockpot with vegetable oil. Over medium heat, sauté onions, carrots, and celery until they are softened.

Add clam juice and water and bring to a boil. Reduce to a simmer.

Slowly add chilled roux while stirring with a whisk. Thicken to taste.* Continue to stir and simmer for 5 minutes (this cooks the starchy flavor out).

Season with cayenne pepper, white pepper, salt and sherry to taste.
Add half and half mixture and potatoes to large stockpot. Simmer until potatoes are soft.

Turn heat to low. While gently stirring, add crabmeat, cooked clams, shrimp and salmon. The heat in the pot will cook the seafood.

In another saucepan, warm (do not boil) the heavy cream and then add it to the stockpot.

Turn off the stockpot and serve the chowder.

*Note: Roux will not completely thicken until the soup returns to a high simmer.

Donation