The Big Book of Soups and Stews by Maryana Vollstedt

Author:Maryana Vollstedt
Language: eng
Format: epub
ISBN: 9781452123745
Publisher: Chronicle Books LLC

133 SEATTLE SEAFOOD CHOWDER

Make this big pot of seafood soup the centerpiece for a party, with guests helping themselves. Provide large, wide bowls and several ladles. Serve with tangy coleslaw and Three-Cheese Bread.

SERVES 6 TO 8

3 tablespoons butter or margarine

2 yellow onions, chopped

1 green bell pepper, seeded and chopped

4 stalks celery, chopped

2 cloves garlic, minced

2 large russet potatoes (about 11/2 pounds),

peeled and cubed

8 cups chicken stock or broth

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon dried thyme

2 bay leaves

1/2 cup all-purpose flour

1 cup cold water

2 cans (61/2 ounces each) minced clams, with juice

2 cups corn kernels, fresh or frozen

1 pound halibut, cut into bite-sized pieces

1 pint small oysters, drained and halved

3/4 pound medium shrimp, shelled and deveined

1 cup half-and-half or milk

1/2 cup chopped parsley

In a large Dutch oven over medium heat, melt butter. Add onions, bell pepper, celery, and garlic and sauté for about 5 minutes. Add potatoes, stock, salt, pepper, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes and vegetables are tender, about 15 minutes.

In a small bowl or cup, blend flour with water. Add to soup, stirring until bubbly and thickened, about 2 minutes. Add clams and their juice and corn and mix well. Increase heat to medium. Add seafood and cook, uncovered, until fish flakes and shrimp turn pink, about 10 minutes longer. Stir in half-and-half and parsley and heat to serving temperature over low heat. Remove bay leaves and discard.

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