Seafood Chowder

Assorted seafood & vegetables are cooked in a slow-simmered seafood broth, and thickened with flour. Heavy cream, sour cream & butter add richness.

Ingredients:

• 3 cups mixed seafood (such as shrimp, squid, octopus, and surimi), chopped
• 1 medium shallot, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 2 cloves garlic, diced
• 3 slices bacon, diced
• 1/2 cup cooked potato, diced
• 1 stick (1/2 cup) butter
• 1 cup flour
• 1/2 tsp basil
• 1/2 tsp thyme
• 2 cups heavy whipping cream
• Salt and white pepper, to taste
• 2 Tbsp sour cream
• 4 cups seafood broth, see recipe below
• Seafood broth:
• 7 giant shrimp, shells on
• Remainder of mixed seafood
• 1 14-oz can chicken broth
• 1/2 cup onion, diced
• 4 cups water
• 1 tsp basil
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 shrimp boullion cube

Directions:

Start broth earlier in the day. It should simmer for one hour. Chop up mixed seafood for chowder, and use what's left for broth. Put all ingredients for broth into a Dutch oven and bring to a boil. Reduce heat to simmering, cover, and simmer for one hour. Let cool and then strain to remove solids, leaving just liquid. Rinse Dutch oven and use it to make chowder. Melt 1 tablespoon of the butter in Dutch oven, add shallot, celery, carrot, and bacon. Saute for ten minutes but don't brown bacon. Add garlic, thyme, basil, broth, and seafood then bring to a boil. In a medium saucepan melt remaining butter; add flour and mix until it becomes a thick paste. Add paste to boiling soup, about 1 tablespoon at a time, and whisk until thickened. Add cooked potato, heavy cream, and sour cream. Stir until sour cream melts. Salt and pepper to taste, and serve with slices of crusty French bread.

Number of Servings: 5-6

Notes from the Cook: This was made with a cooked mixed seafood package that I found at a large grocery store.