Ingredients: |
Ingredients: 2 tbsp. butter
1 small onion diced
3 ribs celery diced
4 cups baking potatoes, peeled & diced
Poaching Liquid:
½ lb sole filet cubed (or other white fish)
½ lb scallops (or shrimp, lobster, etc.)
1 can whole clams with liquid
3 cups water
1 bay leaf
¼ medium onion
Soup:
¼ cup butter
½ cup all-purpose flour
¾ cup heavy, whipping cream
1 pinch nutmeg
Salt and freshly ground pepper to taste
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Directions: |
Directions:Vegetables: Melt butter in a heavy-bottomed, large pot over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes and enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes. Remove from heat.
Poaching Liquid: In a second pot, heat the 3 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and whole scallops. Cover and cook just until seafood is opaque and tender. Remove sole and scallops to a bowl, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion. Add the clam stock.
Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken.
Return the pot with the potatoes to medium heat. Slowly add the butter/flour/poaching liquid mixture to the pot with the potatoes. Add sole, scallops and clams. Continue cooking and stirring until chowder thickens.
Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and pepper, to taste. |
This recipe for Seafood Chowder is from