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Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lyn Marshall (Bill) Cummings- DeKalb, IL
Added: Saturday, March 18, 2006


3 T. olive oil
2 chopped yellow onions
3 minced cloves of garlic
1 T. grated, peeled fresh ginger
finely grated zest of 1 lime or lemon
1 T. paprika
3 stalks chopped celery
4 peeled seeded diced tomatoes
2 fresh jalapeño (hot green) chili peppers (seeded and minced)
6 c. fish or chicken stock
2 c. diced peeled potatoes
1 c. fresh or thawed frozen corn kernels
1 c. fresh or thawed frozen baby lima beans
1 c. half-and-half or heavy/double cream (optional) 2 lb. assorted firm white fish fillets (cut into spoon-sized chucks, or a mixture of fish fillets and shellfish)
salt and pepper to taste
3 T. chopped fresh cilantro or coriander

This Latin American-inspired chowder is versatile and easy to prepare. Use firm, white-fleshed fish, such as cod, snapper, halibut, angler, flounder or sea bass. A variety of shellfish can also be added, including shelled clams, shrimp (prawns) and scallops. If you cannot find fresh baby lima beans, more mature fresh limas can be used; they will need to be blanched for 2-3 minutes in boiling water and then drained before adding to the chowder. Prepare the soup base and half-cook the potatoes in it up to 8 hours in advance. At serving time, simply bring the soup base to a simmer and add the corn, limas and fish or fish and shellfish.

Soup base: In a large, deep saucepan over medium heat, warm the olive oil. Add the onions and sauté, stirring, until tender and translucent, about 8 minutes. Add the garlic, lime or lemon zest and paprika and sauté for 2 minutes. Then add the celery, tomatoes, jalapeños and sauté for 2 minutes longer. Add the stock and potatoes and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are about half-cooked, 10-12 minutes.
Just before serving: Add the corn, lima beans, half-and-half or cream (if using) and fish and simmer, uncovered, until just cooked, about 5 minutes, do not overcook or the seafood will toughen. Season to taste with salt and pepper and sprinkle with the cilantro. Serve at once.
(Optional Chicken Chowder: Omit the seafood/fish and use chicken stock. Add 6 whole chicken breasts (skinned, boned, and cut into chucks). Simmer until the chicken is opaque and cooked through, 5-7 minutes.

Personal Notes:
Personal Notes:
Seafood is a treat for my family. I love an assortment of seafood in this dish. It reminds me of a good friend, Arra Garab. He enjoyed the dish. It reminded him of living on the East coast.




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