Seafood Chowder On a Cold Night

It's cold outside so that means soups stews and chowders are on the menu. So I wanted to share one of my favorites. Perfect for a cold night and the days of leftovers! I made a shrimp mussels and lobster but you can take this base and add what ever you want to it and make it your own. 

Seafood Chowder

1 onion chopped

4 stalks of celery chopped

2 large carrots chopped 

1-2 cups of potatoes (as little or much as you want) chopped 

1 cup of corn (I use frozen)

Salt to taste 

Pepper to taste

Red pepper to taste

2-3 teaspoons of butter

2-3 tablespoons of flour 

In you pan sauté the veggies in a little oil till tender you will want to add the potatoes last cause they need to be more firm before you add the liquid 

Once they are cooked add the flour and coat them let it cook for a minute or so then add the butter this will aid as your thickener 

1 bottle of white wine (use what you drink) I like to use something drier but what ever you like just no White Zin or Riesling to sweet! 

4 cups of stock (seafood or vegetable will work) this is 2 boxes if you buy it 

Pour the wine in first to cook out the alcohol taste then add the stock 1 cup at a time to get it as thick or thin as you like. I like mine a little more broth like then others so it's up to you! 

Taste once you bring to a boil and season to taste 

Let it boil for a few minutes and bring to a simmer let it site for 30 minutes to an hour with no protein in it. 

Now if your going to use chicken I would cut and drown it first then add to the chowder. If you want to leave it veggie then you are done. Just add some fresh herbs like parsley or chives. 

If you are adding seafood add your raw first then slowly add your other ingredients. 

I went with fresh Gulf shrimp 16-20 and Atlantic cocktail shrimp 41-50 and Rock shrimp a Pound of them. I also added Little Neck Mussels (cleaned and washed) 

None of this took more than 6 minutes to cook in the chowder so I added it right before we ate. 

To finish it off I added a half cup of heavy cream at the end to add some depth in flavor and I cut and garnished with fresh parsley green onion. And because they looked so good and where on sale I topped the bowls with a Lobster claw. 

I also drizzled some lemon infused olive oil to add some acid. 

Make yours and post your pictures here! Can't wait and happy eating!