Little One and her friend from school had been begging and pleading for a sushi date all Summer long. Well, Summer was crazy busy and we just weren’t able to coordinate a play date. When her friend’s mother and I realized that Summer was slipping away and we still hadn’t gotten the girls together, we arranged for a much needed sushi date.
I was shocked that we had some leftover seafood because normally these girls can out-eat most adults when it comes to sushi and maki! What to do with leftover seafood? I got inventive and resourceful and threw together a Seafood Chowder.
- 4 Tbsp butter, 4 Tbsp flour for roux
- 1 medium onion, chopped
- 5 medium potatoes, peeled and cubed
- 1 large carrot, peeled and chopped
- 2 cups corn kernels (peaches & cream)*
- 6 slices of bacon, chopped
- 1 cup salmon, chopped
- 1 cup cod or halibut, chopped*
- ½ cup shrimp, shelled, cleaned, chopped
- 1 cup lobster or crab meat, chopped
- 1 cup milk
- 1 cup white wine
- 2 cups stock (fish stock, vegetable stock or chicken stock)
- Herbamare and black pepper to taste
- 1 tsp thyme
- Fresh parsley, chopped
- Begin with preparing your roux. Heat butter or over medium high heat. Add flour all at once whisking vigorously. When mixture starts to bubble, reduce heat to low. Cook until consistency has changed and you smell a toasty fragrance. Cook for two more minutes, stirring occasionally. Set aside. Roux will be used to thicken the liquid later.
- Cook chopped bacon in Dutch oven over medium heat until crisp. Remove bacon and set aside.
- Add onion, carrots and potato to bacon fat and cook until vegetables have started to soften.
- Stir in stock, milk, and wine. Add thyme, Herbamare and pepper.
- Add seafood (fish, crab, shrimp, lobster, etc) and cook until fish and seafood are cooked. That should be about another 7 minutes.
- Cook for about 15-20 minutes.
- Take a ladle of soup stock and incorporate roux, mixing it so that it doesn't curdle, but blend to thicken the chowder.
- Ladle seafood chowder into individual bowls, sprinkle chopped parsley and serve hot! I made my mother-in-law's quick biscuit recipe to go with the seafood chowder.
Seafood Chowder is a favourite of mine. Like Ina Garten’s Lobster Chowder, this Seafood Chowder reminds me of the lovely time I spent on Prince Edward Island. Ahhh! Memories of Dalvay by the Sea and all the scenic views and flavours of the East Coast will live in my memory for many years to come.
Thankfully Little One and her friend loved the Seafood Chowder too! Hubby said it was perfect, but I think he’s a little bit biased. He may be thinking that if he criticizes the cook, the cook may not provide meals anymore!
Yes, the girls’ sushi lunch date extended into the evening because the girls were having way too much fun. It ended up as a seafood chowder dinner date! Okay, there may have been ice cream for dessert too!