SOUTHERN SEAFOOD CHOWDER

1912_Southern_Chowder_BIG

 

1912 – CROWNE PLAZA HOTEL
CHRIS THOMASON & CHARLES CARTER
 

1 lb. shrimp (cleaned and deveined)
1 lb. fish filets
1 lb. scallops
Oysters, crab, crawfish (optional)
1 lb. chopped clams (reserve juice if using canned)
6 oz. diced bacon
1 large diced carrot
1 medium diced onion
2 stalks diced celery
1 ½ lb. diced par-boiled potatoes
½ cup dry white wine
4 qts. seafood stock (including reserved clam juice)
8 oz. butter
1 cup flour
1 Tbsp. salt
1 Tbsp. pepper
1 tsp. onion powder
1 tsp. Old Bay seasoning
1 Tbsp. dried thyme
2 cloves garlic, minced
½ qt. heavy cream

Saute bacon until crispy in a large stock pot. Remove from pan and then sauté onions, carrots, and celery until soft. Meanwhile cut seafood into bite size pieces. Add flour and butter – stir for one minute. Return bacon to pot and add stock, garlic, dry seasonings, and potatoes. Bring to a boil, reduce heat, and simmer for 10-15 minutes stirring occasionally. Add seafood and simmer another 5 minutes. Add heavy cream and continue cooking until warmed through.