Seafood Chowder
I've been an irresponsible food blogger as of late, letting my big sis do all the writing and eating everything I cook before thinking to snap a picture! But the other night, in FREEZING Brooklyn, I was inspired by some leftover cream in my fridge... so I took my chowderheaded self out to the seafood market.
The sockeye salmon looked so fresh and the tiny bay scallops so cute that I couldn't resist! And of course the addition of my favorite thick cut, cured bacon doesn't hurt either. The great thing about making soups is that you don't need to measure-- it's just taste, add, taste, add. So I'll do my best to recall my process.
Ingredients:
1.5 - 2 cups heavy cream
32 oz box of chicken stock
1/2 lb bacon (cut into pieces)
1 lb salmon (cut into large cubes)
3/4 lb bay scallops
2 lb small red potatoes (skin on, cubed)
1 can sweet corn
green onions, chopped
1/2 onion, diced
1 lemon
fresh dill
salt / pepper
butter
togarashi**
Cook pieces of bacon in a large soup pot until crispy. Take out of pan and pour potatoes, corn, green and white onions into the remaining bacon grease. Generously salt and pepper, stir for a few minutes. Add half of your box of chicken stock and simmer until potatoes are cooked through. Add cream and about 2 tbsp butter. Simmer and stir a few minutes while tasting and seasoning. There is where I add salt, pepper and a TON of togarashi. Also add the zest and juice of 1 lemon and as much of the remaining stock as you want. (I ended up using almost the entire box). Add in your raw salmon and scallops, as well as the bacon you put aside and chopped fresh dill. Stir until all seafood is cooked.
**a Japanese spice available at any Asian market. It's mostly chili pepper but with mandarin orange peel, sesame seed, ginger and seaweed. I use a LOT of it in my cooking because I love spicy food, but anything like chili pepper will do.
Comments
Post a Comment