Seafood Chowder

Total Time:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min

Yield:
3 quarts
Level:
Easy

CATEGORIES
Ingredients
  • 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
  • 1/2 pound scallops
  • 1/2 pound monkfish
  • 1/2 pound fresh lump crabmeat, picked over to remove shells
  • 1/4 pound unsalted butter
  • 1 cup peeled and medium-diced carrots (4 carrots)
  • 1/2 cup medium-diced yellow onion (1 onion)
  • 1 cup medium-diced celery (3 stalks)
  • 1 cup medium-diced small white or red potatoes
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1 recipe Seafood Stock (see recipe)
  • 1 1/2 tablespoons heavy cream (optional)
  • 2 tablespoons minced parsley
  • Salt and freshly ground black pepper to taste
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems
Directions

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock:

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

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    This recipe is featured in:

    Easy One-Pot Meals