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Seafood Asparagus Chowder Recipe

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This recipe for Seafood Asparagus Chowder, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darcel Rainville
Added: Thursday, August 26, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds asparagus
1 onion, roughly chopped
1 bunch celery, roughly chopped
1/2 pound bacon, chopped
1/2 cup butter
1 cup all-purpose flour
2 quarts chicken stock
8 red potatoes, diced (unpeeled)
5 oz. swordfish
5 oz. scallops
5 oz. salmon
6 oz. lobster meat
1 small can baby corn, drained
1/2 cup light cream
Salt, white pepper, and garlic powder to taste

Directions:
Directions:
Cut the asparagus stems into 1 inch pieces, reserving the tips. Process the stems in a food processor and set aside. Process the onion and celery and add to the asparagus. Heat a large frying pan and add the bacon. Cook until the fat is rendered. Remove the bacon from the pan, leaving the fat in the pan. Add the butter to the bacon fat and melt over low heat. Add the asparagus, celery, and onion to the frying pan and saute for 10 minutes, stirring occasionally. Add the flour and stir to incorporate (the mixture should have the consistency of paste). Cook, stirring frequently, over low heat for 20 minutes. Bring the chicken stock to a boil. Add to the asparagus mixture, stir constantly over low heat until thickened, and let simmer for 10 minutes. In separate processes, steam the potatoes, seafood, and asparagus tips, until just tender. Drain well and add to the soup, with the baby corn and light cream. Season with salt, pepper, and garlic, and serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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