I love seafood chowder. Really really love seafood chowders. I wanted to make one that would be chock full of flavor & textures.
This is what I came up with today. Loads and loads of seafood in this recipe. Completely yummy!
- 1/2 cup butter
- 1/2 cup carrot finely diced
- 1/2 cup celery finely diced
- 1/2 cup green pepper finely diced
- 1/2 cup onion finely diced
- 1/2 small celerac grilled then cubed
- 3 ears of corn - kernels removed
- 3 cups Chicken Stock
- 3 cups Bacon Stock
- 2 cups heavy whipping cream
- 1lb Smoked Shrimp
- 1lb Smoked Arctic Char
- 1lb Smoked Halibut
- 1 large Squid
- dozen Clams
- 1 cup Surimi Minced
- 1 tsp saffron powder
- 1 tsp old bay seasoning
- 1 tsp lemon pepper seasoning
- 1/2 tsp chipotle powder
- fresh parsley & chives
- zest & juice of 1 lemon
* sea salt & pepper to taste
- Maple cross grain cut plank (soaked in water for 1/2 hour)
Serves a crowd!
Trim & slice celerac. Grill on a medium high heat until lightly charred. Remove from heat and cube.
In a large stock pot sautee the onion, celery, green pepper, and carrots with the butter until softened. Add corn, celerac, surimi, bacon stock and chicken stock. Add saffron powder, old bay seasoning, lemon pepper seasoning and chipotle powder. Bring to a boil for 5-10 minutes then reduce heat to simmer.
Plank the arctic Char and the halibut. Smoke with hickory wood chips over charcoal for 15-20 minutes or until the fish has a medium firm texture and has absorbed the smoke. Remove from grill. Flake with forks and add to stock. Add cream to stock mixture.
Place the shrimp on a frogmat and smoke the shrimp for 10 minutes or until just opaque. Add shrimp to the simmering stock. Slice the squid into rings. Add the squid and clams to the stock mixture. Bring to a boil for 2-3 minutes until the squid is opaque and the clams have opened up. Add lemon juice , zest, parsley and chives for garnish . Season with salt & pepper to taste. Serve immediately with crusty bread.
You can substitute parsnip or potato for the celerac
You can substitute 1 – 1 /2 cup frozen corn for the fresh