Seafood Chowder Recipe
I grew up eating this Seafood Chowder frequently and am happy to share this recipe with you. Stock up on plenty of bags of Seafood as you will want to make this Seafood Chowder time and again. This is the most comforting Appetizer recipe I have come across. This Seafood Chowder is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
4 large onions, chopped
2 or 3 stalks celery, sliced
2 bay leaves 1/2 cup (1/4 lb.) butter
2 cans (6 or 8 oz. each) whole mushrooms and liquid
4 cans (14 oz. each) chicken broth
About 1 1/2 cups dry white wine
3 cups heavy cream
THE FISH:
2 or 3 spiny lobsters (frozen thawed), split lengthwise
2 Dungeness crabs (live, cooked, or frozen thawed), cleaned and cracked
2 pounds skinned, boned rockfish or halibut, cut into large chunks
1 pound large shrimp in shells
6 or 8 medium-sized sole fillets
4 slices frozen abalone, thawed and cut into chunks (optional)
Directions
In a large deep pan (at least 3-gallon size) combine onions, celery, bay leaves, and butter and cook over hot fire or high heat, stirring, until butter melts; then cover pan and simmer until vegetables are soft, stirring occasionally.
Add mushrooms and liquid, broth, wine, and cream; stir well, cover, and bring to boiling.
When you buy the fish, have the lobsters split, crabs cracked and cleaned, and the rockfish or halibut boned and skinned.
Cut up rest of fish at the picnic or at home.
To devein shrimp, slip a slender wooden or metal skewer into the back of each shrimp just below the vein, pulling up through shell to draw out vein; repeat in several places along back to remove all the vein.
If lobster and crab are uncooked, add to broth, cover and cook 10 minutes.
If they are cooked, or cooked, frozen and thawed, then add to pan along with rockfish, shrimp, and sole.
Push fish well down into liquid.
Cover and cook over the hot fire for 5 to 8 minutes or until returned to full boil.
Stir in abalone, if you use it, and remove pan from heat.
Cover and let stand undisturbed 2 or 3 minutes.
Add mushrooms and liquid, broth, wine, and cream; stir well, cover, and bring to boiling.
When you buy the fish, have the lobsters split, crabs cracked and cleaned, and the rockfish or halibut boned and skinned.
Cut up rest of fish at the picnic or at home.
To devein shrimp, slip a slender wooden or metal skewer into the back of each shrimp just below the vein, pulling up through shell to draw out vein; repeat in several places along back to remove all the vein.
If lobster and crab are uncooked, add to broth, cover and cook 10 minutes.
If they are cooked, or cooked, frozen and thawed, then add to pan along with rockfish, shrimp, and sole.
Push fish well down into liquid.
Cover and cook over the hot fire for 5 to 8 minutes or until returned to full boil.
Stir in abalone, if you use it, and remove pan from heat.
Cover and let stand undisturbed 2 or 3 minutes.
