The decadent chowder you deserve!
Ring in 2021 with this decadent chowder – you deserve it.
The New Year’s Eve, like everything else in 2020, will not be the normal type of celebration, but safe to say, we are all happy to ring in 2021 and say good riddance to 2020!! So, buy a nice bottle of bubbly and treat yourself to this decadent, but so very comforting, pink seafood chowder. You can make it earlier in the day or even the day before, as the flavors only get better and better. Also check out my blog for my Easy Dutch Oven Artisan Bread which doesn’t even require kneading and is a must for wiping the bowl clean as you won’t want to waste one drop! Happy New Year!!
Pretty in Pink Decadent Seafood Chowder
2 tablespoons olive oil
2 tablespoons butter
1 large leek, white and light green parts
chopped (about 2 cups)
3 celery ribs, finely chopped (about 1 ½
1 medium fennel bulb, chopped (about 1
¼ cup fennel fronds, chopped
8 cloves garlic, chopped
3 cups mushrooms, sliced
2 bay leaves
1 tablespoon cornstarch
1 tablespoon Dish off the Block Superbly
Herby Spice Blend (available at the BIG)
1 tablespoon Dish off the Block Ciao Bella
Spice Blend (available at the BIG)
1 cup dry white wine
3 cups seafood or lobster stock
2 tablespoons lobster base (Better than Bullion makes a great product available at the BIG)
1 pound fresh chopped clams
2 14.5 ounce cans diced tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 quart heavy cream
2 tablespoons fresh dill, chopped
1 red bell pepper, chopped
1 pound sea scallops (cut in half if very large)
1 pound large shrimp (16/20 per pound
peeled and deveined)
1 pound haddock filet, skinned and cut in half (or other white fish such as cod or halibut – also yummy with salmon)
1 pound cooked lobster meat, cut into bite size pieces
Heat the olive oil and butter in a large Dutch oven or soup pot (7-8 quart) over medium-high heat. Add the leeks, celery, fennel, garlic, mushrooms, and bay leaves to the pot. You can add them as you cut them, stirring the contents of the pot frequently and after each addition. Cook for 10-12 minutes, stirring occasionally until the veggies are very soft and fragrant and just begin to lightly brown.
Add the cornstarch, Superbly Herby and Ciao Bella seasonings to the pot and cook, stirring, for one more minute to allow the corn starch to absorb and so the spices can ‘bloom’. Add the white wine, scraping the bottom of the pot to deglaze and release any brown bits that have developed.
Add the seafood stock, lobster base, chopped clams, canned tomatoes, salt and pepper to the pot and bring to a low boil. Cook for 5 minutes, stirring frequently. Add the heavy cream, dill, and red pepper to the pot. Bring back to a low boil and cook for another 10 minutes, allowing the soup to reduce and thicken. Stir occasionally.
Add the scallops, shrimp, and fish to the pot and bring back to a low boil, stirring frequently. Let cook on a low boil until the fish breaks apart and the shrimp and scallops are cooked through. Add the lobster meat and remove the bay leaves.
Cook on a simmer for 20-30 minutes letting flavors continue to meld. Serve hot in bowls, garnished with dill and with crusty bread on the side for dipping.
Check out Pam’s blog for hundreds of delicious recipes like this one – www. dishofftheblock.com!