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Old 02-01-2007, 12:36 PM   #1
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I'm looking for a seafood chowder/soup recipe

that is creamy and sweet to a degree. I've got a great she crab
soup recipe, but I wonder if I can add diced shrimp or clams
in their without hurting the flavor. Also, I'd like this to be rather
simple, as it's a third course I'm taking to a party.
It's impossible for me to find crab roe, which is called for in the she crab recipe.

I'm thinking of some ingrediants including heavy cream, an additional
sweetener, some sherry or white wine, clam juice, and maybe even
some creamed sweet corn...

anyone got any ideas or advice?
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Old 02-01-2007, 01:13 PM   #2
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The creamed corn will give you that sweeter taste your looking for. It will also act like a thickner. I like the clam juice idea too. I have just started cooking with wines and sherry so I am limited in knowledge there.
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Old 02-01-2007, 01:46 PM   #3
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Re: I'm looking for a seafood chowder/soup recipe

Quote:
Originally Posted by Captain Morgan
that is creamy and sweet to a degree. I've got a great she crab
soup recipe, but I wonder if I can add diced shrimp or clams
in their without hurting the flavor. Also, I'd like this to be rather
simple, as it's a third course I'm taking to a party.
It's impossible for me to find crab roe, which is called for in the she crab recipe.

I'm thinking of some ingrediants including heavy cream, an additional
sweetener, some sherry or white wine, clam juice, and maybe even
some creamed sweet corn...

anyone got any ideas or advice?
Jim I don't have a recipe but if you want to add the clams and shrimp I would add them just minutes before serving since they don't take long at all to cook. That way they shouldn't overpower the flavor of the crab. Another twist you could add in place of the creamed corn is some grilled fresh corn.
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Old 02-01-2007, 01:52 PM   #4
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I make corn chowder all the time, never thought of adding seafood to it though. Come to think of it, some crab meat would go nice in it....
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Old 02-01-2007, 02:47 PM   #5
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How about this. I like it a whole bunch and you can add any seafood you like. Codfish works too.

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Makes 8 first-course servings

6 ears fresh yellow corn (or about 4 1/2 cups frozen corn kernels, thawed)

4 cups low-salt chicken broth

3 cups whipping cream

2 tablespoons olive oil

7 bacon slices, cut crosswise into 1/4-inch-wide strips

1 1/2 cups finely chopped onions

1 1/2 cups finely chopped leeks, white and pale green parts only, (about 2 leeks)

3/4 cup finely chopped celery

1 teaspoon fennel seeds

1/4 pound white-skinned potatoes, peeled, cut into 1/2-inch cubes

2 tablespoons (1/4 stick) butter

6 ounces fresh chanterelle mushrooms, thickly sliced

2 tablespoons dry Sherry

1 teaspoon fresh thyme leaves

1 pound fresh crabmeat, picked over

2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy, large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in large, heavy pot over medium-high heat. Add bacon and saute until crisp, about 8 minutes. Transfer bacon to paper towels to drain.

Pour off all but 3 tablespoons bacon drippings and add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes.
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Old 02-01-2007, 02:50 PM   #6
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Here is another that I like and is easier to make.

Jasper White's fish chowder

(Serves 10)

3 1/2 pounds skinless, boneless cod, monkfish, tilefish, wolffish

1/4 pound meaty salt pork, cut into 1/4-inch pieces

1 medium onion, coarsely chopped

3 bay leaves

1 tablespoon chopped fresh thyme leaves

3 boiling potatoes, peeled, halved, and cut into 1/4-inch slices

3 cups fish stock or diluted bottled clam broth

2 cups heavy cream

Salt and pepper, to taste

2 tablespoons chopped fresh parsley

1. Use the fish as is, so it won't break up too much. In a largesoup pot, render the salt pork until it turns crisp. Add the onion,bay leaves, and thyme. Cook for 8 minutes or until the onion softens.

2. Add the potatoes and fish stock. Bring to a boil, lower the heat, and simmer 20 minutes or until the potatoes are tender.

3. Remove the bay leaves. Add the cream and return to a simmer. Add the fish. Simmer for 8 to 10 minutes or until the fish is cooked through and begins to flake. Add salt, pepper, and parsley.

From "Jasper White's Cooking From New England" It's a great book.
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Old 02-02-2007, 07:37 AM   #7
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