Seafood Chowder
Seafood Chowder
INGREDIENTS
Dungeness crab meat 1 lb
Salted butter ¼ cup
Celery, small dice 1 cup
White onion, small dice 1 cup
Leeks, small dice 1 cup
Garlic, minced 1 tbsp
Chicken broth 3 cups
Clam juice ¾ cup
Red potatoes, medium dice 4 potatoes
Carrots, small dice 1 cup
Black pepper, freshly ground ¾ tbsp
Sea salt 1 ½ tbsps
Fresh thyme ¾ tbsp
Bay leaves 6 leaves
Tabasco sauce 2 tsps
Half and half cream 2 ½ litres
All purpose flour ½ cup
2 % milk 1 cup
Sea salt as needed
Black pepper, freshly ground as needed
Chives, finely sliced on a bias, for garnish
Olive oil, drizzled for garnish
LET'S GET COOKING!
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.