RECIPE:Seafood Chowder
- Prep Time: 20 mins
- Cook time: Less than an hour
Serves 8
Ingredients
Skinless Halibut Portions
1 lb
Naturally Cured Double Smoked Thick Cut Bacon
2 packs
Raw Peeled and Deveined Tail Off Large Shrimp
1 lb
Bay Style Seasoning
as needed
Dungeness crab meat1 lb
Salted butter¼ cup
Celery, small dice1 cup
White onion, small dice1 cup
Leeks, small dice1 cup
Garlic, minced1 tbsp
Chicken broth3 cups
Clam juice¾ cup
Red potatoes, medium dice4 potatoes
Carrots, small dice1 cup
Black pepper, freshly ground¾ tbsp
Sea salt1 ½ tbsps
Fresh thyme¾ tbsp
Bay leaves6 leaves
Tabasco sauce2 tsps
Half and half cream2 ½ litres
All purpose flour½ cup
2 % milk1 cup
Sea saltas needed
Black pepper, freshly groundas needed
Chives, finely sliced on a bias,for garnish
Olive oil, drizzledfor garnish
Cooking directions
In a sauté pan, over medium heat, add the bacon and cook until completely browned and the fat has rendered. Drain the bacon from the fat and set aside.
In a large stock pot, melt the butter and add celery, onions, leeks, and garlic over medium heat.
When the vegetables have softened, add the chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
Bring to a boil and reduce to a medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork tender.
Season the shrimp and halibut with bay style seasoning.
Add the shrimp and halibut to the stock pot and simmer for another 7-8 minutes or until the fish flakes easily and shrimp turns pink.
Add the Dungeness crab meat and bacon to the stock pot.
Add the half and half cream and bring back to a simmer.
In mixing bowl, combine the flour and milk until the flour has dissolved.
Slowly stir the milk and flour mixture into the chowder until you reach your desired thickness. Season with salt and pepper to taste.
Remove the bay leaves.
Ladle the chowder into a bowl and garnish with additional Dungeness crab meat, chives, and olive oil.