This Seafood Chowder has become a family favorite because of its texture and wonderful mix of seafood and vegetables.  This recipe works especially well with king crab, shrimp and a whitefish such as cod, halibut or rockfish.  The key to success in this recipe is the Seafood Stock that is made with the shrimp and crab shells.  This seafood stock is a rich, brown colored stock that adds flavor and depth to the the chowder.  Be sure to save the crab and shrimp shells for the stock.  This recipe works well when made in a large soup pot or in a crockpot.

Total time:  2 hrs 15 mins

Prep time:  30 mins

Cook time:  1 hr 45 mins

Chowder Ingredients:

1 pound of wild caught shrimp, peeled and deveined   (save the shells for the stock)

1 pound of king crab or dungeness crab (save the shells for the stock)

1 pound of fresh whitefish – cod, halibut or rockfish

1/4 pound of unsalted butter

1 cup peeled and diced carrots (4 or 5 carrots)

1/2 cup diced onion (1 onion)

1 cup chopped celery

1 cup diced potatoes ( red potatoes best)

1 can sweet corn

1/4 cup all-purpose flour

Seafood stock (1.5 to 2 qts)

2 tablespoons parsley

1/2 teaspoon thyme

pinch of red pepper

Salt and black pepper to taste

Seafood Stock Ingredients:

2 tablespoons olive oil

crab and shrimp shells

2 chopped onions – rough cut

2 carrots – peeled and chopped

3 stalks celery – chopped

3 cloves garlic – minced

1/2 cup of cooking wine (white or red) – optional

1/2 cup tomato paste

1 tablespoon salt

2 teaspoons black pepper

fresh thyme – add 8 – 10 sprigs

Seafood Stock:

Heat olive oil in a stockpot.   Add the shrimp shells, onions, garlic carrots and celery and saute for 15 minutes, stirring frequently.   Add 1 1/2 to 2 quarts of water, cooking wine, tomato paste, salt, pepper and sprigs of thyme.  Boil and then reduce heat to simmer for at least 1 hour.   Strain the liquid and set aside.

Seafood Chowder Directions:

Cut whitefish into small, bite size pieces.  If using king crab, cut leg meat into smaller pieces.

Melt the unsalted butter in a large pot – add carrots, onions, celery, potatoes and sweet corn and saute over medium heat for 15 minutes.  Stir frequently.  Potatoes should be partially cooked – not too soft.  Add flour and reduce heat to low stirring often, cook for three minutes.  Add 1 1/2 to 2 qts Seafood Stock and increase heat to bring to a boil.  Add the crab, shrimp and whitefish, reduce the heat and simmer for 10 minutes.  Add parsley, pinch of red pepper, thyme and salt and pepper to taste.

Serve in bowls with a good crusty french bread – you will love the mix of flavors!

 

 

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