Corn and Red Pepper Seafood Chowder
I was home with nothing to do, this afternoon, so I threw together what turned out to be a very tasty seafood chowder with odds and ends from the freezer and my fridge. I had a couple of tablespoons' worth of sliced red pepper that I didn't use on the pizza that I made on the Sunday so I threw it in and referred to its presence in the soup. You may want to add more or leave it out altogether.
Chowders may be thickened with a roux, pureed potatoes and other vegetables or whipping cream. I used all three for a creamy texture without leaving out the cream altogether.
Corn and Red Pepper Seafood Chowder
Corn and Red Pepper Seafood Chowder - serves 6 generously
2 tbsp butter
2 tbsp flour
1 medium onion, medium dice
2 stalks celery, medium dice
1 medium carrot, medium dice
4 cups vegetable or seafood stock (or 2 shrimp bouillon cubes and 4 cups of water**)
2-3 medium potatoes, peeled and coarsely chopped
2 cups seafood medley (clams, shrimp, squid rings, squid tentacle) plus 2 fake crab sticks cut into 1/2" slices
1 cup frozen corn
2 tbsp thinly sliced red pepper strips (optional)
1 cup water
1 cup half and half ( or 1/2 cup 2% milk and 1/2 cup whipping cream**)
salt and pepper to taste
Garnish - thinly sliced green onion
** What I used
In a large saute pan, saute the onion in the butter over medium heat until soft and starting to get browned. Add celery and carrots and cook for a few minutes.
Sprinkle the flour over the sauteed vegetables and cook for a couple of minutes, making sure that all of the flour is mixed with the butter and cooked a bit.
Add the stock to the pan, and stir through. Add the potatoes, bring the stock to the boil and then reduce the heat to medium. Add a teaspoon of salt and 1/2 teaspoon of ground black pepper to the pan, cover and simmer for 15-20 minutes, until the potatoes break apart when you stick a fork into them and the vegetables are tender.
Puree using a food processor, bar type or hand/immersion blender.
Add the seafood, corn, sliced red pepper strips, and an additional cup to the pan and bring just to the boil.
Reduce heat and simmer for another 10 minutes until the seafood and corn are thawed and warmed through.
Add the half and half and taste for seasoning adding more salt and pepper as needed.
Chowders may be thickened with a roux, pureed potatoes and other vegetables or whipping cream. I used all three for a creamy texture without leaving out the cream altogether.
Corn and Red Pepper Seafood Chowder
Corn and Red Pepper Seafood Chowder - serves 6 generously
2 tbsp butter
2 tbsp flour
1 medium onion, medium dice
2 stalks celery, medium dice
1 medium carrot, medium dice
4 cups vegetable or seafood stock (or 2 shrimp bouillon cubes and 4 cups of water**)
2-3 medium potatoes, peeled and coarsely chopped
2 cups seafood medley (clams, shrimp, squid rings, squid tentacle) plus 2 fake crab sticks cut into 1/2" slices
1 cup frozen corn
2 tbsp thinly sliced red pepper strips (optional)
1 cup water
1 cup half and half ( or 1/2 cup 2% milk and 1/2 cup whipping cream**)
salt and pepper to taste
Garnish - thinly sliced green onion
** What I used
In a large saute pan, saute the onion in the butter over medium heat until soft and starting to get browned. Add celery and carrots and cook for a few minutes.
Sprinkle the flour over the sauteed vegetables and cook for a couple of minutes, making sure that all of the flour is mixed with the butter and cooked a bit.
Add the stock to the pan, and stir through. Add the potatoes, bring the stock to the boil and then reduce the heat to medium. Add a teaspoon of salt and 1/2 teaspoon of ground black pepper to the pan, cover and simmer for 15-20 minutes, until the potatoes break apart when you stick a fork into them and the vegetables are tender.
Puree using a food processor, bar type or hand/immersion blender.
Add the seafood, corn, sliced red pepper strips, and an additional cup to the pan and bring just to the boil.
Reduce heat and simmer for another 10 minutes until the seafood and corn are thawed and warmed through.
Add the half and half and taste for seasoning adding more salt and pepper as needed.