For 73Ram: Vickie's Seafood Chowder
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I had some seafood chowder in a restaurant at the St Louis zoo a couple of years ago and it was so darned good that I was determined to try and figure out how to make it at home. I searched high and low all over the internet for a base recipe and then I tinkered with it it until I got it just right and maybe even better than what I'd had at the restaurant. I make mine with shrimp, clams, and crabmeat. You said that your wife can't have shellfish. Well, this recipe can be made totally with non-shellfish like cod, haddock, halibut, salmon, or flounder. You can use any combination of fish as long as it's about 1 1/2 lb worth of fish in the pot.
This seafood chowder has actually become my favorite soup. I just wanted your wife to know that she can still enjoy a good seafood chowder that doesn't use any shellfish at all.
Vickie’s Seafood Chowder
½ stick unsalted butter
1 small onion, minced
2 stalks celery, minced or thinly sliced
1 medium sweet red pepper, finely chopped
2 carrots thinly sliced
3 tablespoons flour
3 medium potatoes, peeled, chopped and boiled
1 quart half-and-half
1 teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon cayenne pepper
¼ teaspoon salt
½ teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1 tablespoon Old Bay seasoning
1 1/2 lb cod, haddock, halibut, flounder or salmon or a combination
1 cup shredded sharp cheddar cheese
Directions
1. Peel and chop the potatoes. Put in a pot and cover with water. Boil till potatoes are fork tender. Drain water and set potatoes aside.
2. Melt butter in a Dutch oven or stew pot. Saute the celery, red pepper, onion and carrots in the butter until tender.
3. Add cayenne pepper, salt, thyme, marjoram and flour and stir until blended.
4. Gradually stir in the half-and-half. Bring to a boil; cook and stir for 2 minutes or until
thickened. Lower the heat.
5. Add the potatoes and all the seafood to the pot and stir well till heated through. Also add the nutmeg, Old Bay Seasoning, and sharp cheddar cheese till melted.
6. Serve with crusty bread or crackers and a nice salad.
This seafood chowder has actually become my favorite soup. I just wanted your wife to know that she can still enjoy a good seafood chowder that doesn't use any shellfish at all.
Vickie’s Seafood Chowder
½ stick unsalted butter
1 small onion, minced
2 stalks celery, minced or thinly sliced
1 medium sweet red pepper, finely chopped
2 carrots thinly sliced
3 tablespoons flour
3 medium potatoes, peeled, chopped and boiled
1 quart half-and-half
1 teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon cayenne pepper
¼ teaspoon salt
½ teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1 tablespoon Old Bay seasoning
1 1/2 lb cod, haddock, halibut, flounder or salmon or a combination
1 cup shredded sharp cheddar cheese
Directions
1. Peel and chop the potatoes. Put in a pot and cover with water. Boil till potatoes are fork tender. Drain water and set potatoes aside.
2. Melt butter in a Dutch oven or stew pot. Saute the celery, red pepper, onion and carrots in the butter until tender.
3. Add cayenne pepper, salt, thyme, marjoram and flour and stir until blended.
4. Gradually stir in the half-and-half. Bring to a boil; cook and stir for 2 minutes or until
thickened. Lower the heat.
5. Add the potatoes and all the seafood to the pot and stir well till heated through. Also add the nutmeg, Old Bay Seasoning, and sharp cheddar cheese till melted.
6. Serve with crusty bread or crackers and a nice salad.
