Why we started this idea????

A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Thursday, December 27, 2012

Seafood Chowder

We both are pretty big fans of a good, hearty, potato packed chowder. And this special Seafood Chowder that we made for our quiet Christmas eve dinner was actually pretty spectacular if we do say so ourselves. 

And even better it was fairly simple to make. We had spent the day skiing and G came home and put it all together pretty quickly. 

We used some mussels, halibut and large shrimp. 

We served it with some very garlicky crusty bread. It was the perfect meal served with an Oregon Pinot Blanc made by Erath Vineyards.


Christmas Eve Chowder (adapted from Cuisine At Home)
Makes: 10 cups; Total time: 40 minutes

strips thick-sliced bacon, diced
cup diced onion
cup diced fennel, fronds reserved
Tbsp. unsalted butter
Tbsp. all-purpose flour
cup dry white wine
bottles clam juice (8 oz. each)
cups peeled and diced russet potatoes
large shrimp, peeled and deveined (about 8 oz.)
oz. firm white fish (such as cod we used halibut), cut into 1-inch chunks
mussels, debearded
cup heavy cream
tsp. minced fresh thyme

Salt and Tabasco sauce to taste

Cook bacon in a large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Add onion, fennel, and butter. Sweat vegetables over medium heat until translucent, about 5 minutes. Stir in flour and cook 1 minute. Add wine and boil 1 minute more.
Add clam juice and potatoes, scraping up any browned bits. Bring liquid to a boil, reduce heat, and simmer mixture until potatoes are tender, 8–10 minutes.
Stir in shrimp, fish, and mussels. Cover pot; simmer chowder until fish and shrimp are cooked through and mussels open, about 5 minutes. Discard any unopened mussels.
Add cream and thyme to chowder. Simmer chowder 2–3 minutes to heat through. Season chowder with salt and Tabasco; garnish with bacon and fennel fronds.

Nutrition Information
Per cup: 214 cal; 15g total fat; 402mg sodium; 4g carb; 0g fiber; 13g protein

1 comment:

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