Myers' Seafood Chowda Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb white fish (cod), 1 lb scallops, quartered, 1 lb shrimp, jumbo deveined, sliced
1 lbs pre-chopped quahogs
1 lbs bacon, oven cooked
4-5 lbs potatoes, diced, 2-3 medium onions, diced, 6 ears corn, fresh (or good sized bag of frozen corn)
4-6 8 oz bottles clam juice
1 cup orange juice (with some pulp)
1 lb butter, 1 qt cream (or half in half)
1 tbsp onion powder, salt and pepper to taste (white pepper if desired)
½ tsp cinnamon, ½ tsp nutmeg, 1 tsp ginger, 1 tsp brown sugar
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Directions: |
Directions:Preheat oven to 325.º Prepare fish first, poach fish with OJ and spices and butter, in a baking dish with cover and bake ~20 minutes (until fish flakes; set aside, add juices into chowda at when adding fish). Prepare bacon in oven, bake until crispy, place on paper towel; set aside. Prepare veggies and set aside. In a large stock pot take a tbsp of olive oil, sauté onions for 2-3 minutes until fragrant, add clam juice. Add potatoes, bring to light boil, lower heat to simmer ~ 5 minutes. Add quahogs with juices, simmer ~ 5 minutes. Add shrimp and scallops, simmer ~ 5 minutes, then reduce heat to low.
Add corn, testing that potatoes are al dente (don't overcook), remove from heat.
Add fish with juices, stir gently. Finally, fold in cream and crumbled bacon. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:35 minutes; 30 minutes cooking |
Personal
Notes: |
Personal
Notes: This one popped up in a Sistas' FaceTime session...I knew Janet had another one in her! He makes this chowda for a large gathering, so if you have a smaller guest list, cut recipe in half (of course leftovers are always good). If you don't like all the butter and cream, substitute for that skinny stuff.
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