Chris' Recipes

Bon Appetite!

Seafood Chowder

Written By: Chris - Jan• 29•12

This dish was created because I don’t love left over fish… I used Cod and Tilapia.  Then added some fresh shrimp…  Re-heating fish just doesn’t cut it even if you like left-overs!  But in the soup… it is amazing!

(I borrowed this image, but mine looked very similar!)

Perfect Fall food… or any time!

I borrowed this image because I forgot to take a picture of the finished product!

Ingredients:
2-4 tablespoons olive oil
2-4 tablespoons Butter
2 14 oz. cans of Chicken broth (or fresh Chicken stock)
4-6 celery stalks with leaves cleaned chopped in to small pieces
I huge sweet onion chopped
3 carrots peeled and chopped
Salt
Freshly ground pepper
4 large size garlic clove smashed
3 tablespoons balsamic vinegar
3 ‘ish vine ripened tomatoes, chopped small
Chopped fresh parsley
2 sprigs Rosemary (chopped)
2 sprigs marjoram
Peperoncino (fresh) or 2 T red pepper flakes
14 oz can of artichoke hearts cut small
Zest of orange or 2 T orange juice
I small package Brie
1 ½ C smashed acorn squash (thickens soup)
dash of cinnamon
1 ½ C Sour cream
2 T flour to thicken
2 T cocktail sauce
3 C or more Sauvignon Blanc (reserve two glasses for you and a friend)
4 large fillets of firm white fish, such as Cod or Tilapia cut into small pieces. (I use left over cooked and added it at the very end)
6-8 large Raw shrimp (tails off and cut into pieces – add near the end of simmer and don’t over cook)

In a large stock pot over medium high heat add olive oil & Butter, onion, adding carrots, garlic and celery when onions begin to become transparent… add other ingredients and add small amounts of broth to keep from burning. Continue to simmer, add cheese (Brie) and wine

Cover stockpot with a lid and cook for 2 to 3 minutes until shrimp is cooked through. Taste and season.

Enjoy with Sauvignon Blanc!  Our favorite is CROZE!

Enjoy!

Cheers!
~Chris

 

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