SANDRA'S COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

 

  • Cooking Time: 30 Mins./Stand 10 Mins.
  • Servings: 6 to 8
  • Preparation Time: 10 Mins.

Ingredients

  • 4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices
  • 2 tablespoons unsalted butter
  • 1 white onion, chopped
  • 2 ribs celery, cut into 1/4” thick slices
  • 2 carrots, cut into 1/4” thick slices
  • 1 teaspoon old bay seasoning
  • 1 dried bay leaf
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes
  • 3 cups low-sodium chicken stock
  • 1 cup quality white wine
  • ¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)
  • ¾ lb. cooked shrimp
  • ¾ lb. cooked lobster tail chunks, thawed (from Costco)
  • 2 cups heavy cream
  • Freshly ground sea salt
  • Ground gray pepper
  • Garnish
  • 2 tablespoons fresh Italian parsley, chopped
  • --Warm, crusty French bread

Directions

  • Fry bacon in dutch oven over medium-high heat until brown and crispy. Remove cooked bacon to a paper towel lined plate using a slotted spoon, and set aside.
  • Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.
  • Add flour, and garlic, then sauté for 1 minute.
  • Add the potatoes, broth, and white wine to cover vegetables (add water if more liquid is needed to do so). Bring to a boil, scrape bits off of bottom of pot, then cover and boil for 10 minutes.
  • Reduce the heat to low, then gently fold in white king salmon chunks, and cook over low heat for 5 minutes. Gently fold in lobster tail chunks, shrimp, and reserved bacon (being careful not to break up white king salmon chunks), then cook on low for 3 minutes.
  • Remove pot from heat, add heavy cream and allow chowder to sit, covered, for 5 minutes to ensure that the fish continues to cook (without overcooking the fish or other seafood).
  • Taste for seasonings; adding salt and pepper to your desired level.
  • Toss bay leaf.
  • Serve chowder in individual bowls, topped with fresh parsley, along with warm, crusty French bread for sopping up the delicious broth. ~ Enjoy!

Notes

A deep flavored, luxurious textured chowder with generous chunks of white king salmon, lobster tail chunks, and shrimp adorned with only a few simple ingredients

so the seafood takes center stage...

Author Credit: Sandra's Recipes Alaska

Website Credit: http://sandrarecipeblogsite.blogspot.com/

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