Friday, February 27, 2009

Can you Lent me some seafood recipes?

Seafood Chowdah'
(this recipe has been adapted by me from Ina Gartner's Lobster Corn Chowder)
(and can be Lent suitable with the omission of the bacon)
(complete ingredient list at the end of this post)
(just couldn't stop with the addendum's)

1. Brown off the bacon bits, remove with a slotted spoon to drain.
Heat the seafood stock along with the sherry, milk, herbs and spices.



2. Add in the corn, onion and potatoes. Cook over medium high heat until potatoes are barely tender.
Keep warming that stock!

3. Combine stock with 1/2 & 1/2, corn and potatoes. Simmer on low for about 5 minutes.


4. Add in the crab, shrimp, bacon bits, and peas. Simmer another 5 minutes or until the shrimp and peas are done.


We love this soup. It's hearty with the perfect balance of sweet from the crab and salty from the bacon. It also holds up to reheating really well; although, I don't know how well it would freeze.

Seafood Chowdah'

Stock:
32 oz seafood stock
1/4 cup cream sherry(optional, but makes a huge difference)
2 cups milk
1 T Old Bay
1 tsp paprika
2 tsp thyme

Add to large saucepan and cook on a low simmer.

Soup:
4 sliced bacon, chopped (If not using, substitute 1 T olive oil)
1 lb cooked crab meat, chopped
1/2 lb shrimp, peeled and cooked
3-4 large Yukon Gold potatoes, chopped (I leave the skins on)
1 medium onion, chopped
1 lb frozen corn
1/2 lb frozen peas
1 cup Fat Free 1/2 & 1/2
Salt & Pepper to taste.


2 comments:

Jenny said...

Yum!

beqi said...

See Food.

Eat it.

:)