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SANDRA'S WORLD-CLASS ALASKA TRI-SEAFOOD CHOWDER - NEW ENGLAND STYLE

An exceptionally textured Alaska seafood chowder
as it is super flavorful because it's thickened
using cooked down vegetables, not flour...
Servings:  (8 to 10)
Prep: 15 mins. |
Cook: 50 Mins. to 1 Hr.

INGREDIENTS:

½ lb. bacon, cut into ½” strips
2 onions, finely minced
3 carrots, peeled
--(2 finely minced, and 1 chopped)
3 medium russet potatoes, peeled
--(1 finely minced, and 2 chopped)
3 stalks celery with leaves
--(2 stalks finely minced, and 1 chopped)
2 garlic cloves, minced
3 tablespoons flour
2 bay leaves
1-1/2 teaspoons old bay seasoning
Kosher salt and ground pepper, to taste
1 lb fresh halibut, cut into 1” cubes
1 lb fresh salmon, cut into 1” cubes
1 lb. fresh shrimp/prawns, peeled & de-veined
1 pint half and half
2 tablespoons fresh parsley

--Prepared warm and crusty French loaf slices

METHOD

In dutch oven, to make broth saute bacon until browned, add 'minced' veggies, and stir until cooked (be sure to place the remaining 'chopped' potatoes and carrots covered with cold water in a small bowl to prevent oxidation). Sprinkle flour into pot and stir two minutes longer. Add some salt and pepper, bay leaves, and old bay seasoning.  Add water to pot to cover veggies by a couple of inches, (more for a soup, or less for stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce to a simmer, cooking for 30 minutes to make a nice broth that will be used to make the chowder (the vegetables should have nearly disappeared so you should now have a thickened consistency).

Add remaining 'chopped' veggies and let them simmer for 20 to 30 minutes, just until potatoes and carrots are tender. Check seasoning for salt and pepper, and if too thick add water at this point.

Add halibut, salmon, and shrimp. Allow seafood to cook just at a low simmer until tender, about 3 to 5 minutes. Don’t overcook, just until salmon flakes. When seafood is done remove from heat (we do not want the cream to curdle), now add the half and half, and fresh parsley. Remove bay leaves and toss.

Serve with the warm french loaf cut into diagonal slices, and place them alongside of bowls chowder. ~ Enjoy!


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Tip:  You can use alternate seafood, including clams, scallops, lobster, etc.

3 comments:

sandra said...

When you are able to get fresh Alaskan halibut, salmon, and scallops...this is the recipe for you...the bread is a must to sop up the broth...yumo!

Lori said...

Would it be possible to get your permission to include this recipe in a cookbook I'm putting together. You would receive full credit.

All best,

Lori Nawyn
www.lorinawyn.com

sandra said...

I would be honored, Lori. Thanks for asking. I would appreciate being informed when your new cookbook is published, as I would like to obtain a copy.

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