Every once in a while I get an urge for a thick, rich chowder. I am particularly into corn chowders, and while I'm at it why not make it a chicken. or better yet a seafood chowder. I've made this seafood chowder with great success a few times and I'm always willing to expand envelope and try new and different ingredients. The following recipe is relatively simple and the ingredients are usually available in most markets. You can mix it up if you have a good seafood monger or supplier, try adding scallops and or calamari or squid.
But this recipe will give you a nice rich chunky chowder where you won't have to search for tender seafood morsels to fill your senses. This concoction will easily serve 4 to 5 people.
I start with a about a half pound of raw shrimp, I like to get the easy peel, the shell is already cracked open and it easy to pluck the shrimp out (I take off the tails, you don't have to). Fi you have time, you can place the shells in a pot of water, season, add chopped onions and celery and boil it to make a stock base.
Using a nice sized 6-8 quart pot with a good bottom, get the bacon going then, sear and brown the shrimp, but not cooking it all the way through. Since the shrimp will go back in later you don't want to over cook it or they'll get tough. Remove the shrimp, and drain most of the bacon fat, add the carrots, celery, bell pepper and onions, season and cook until nice tender. I like to add the clams, crab, seafood mix and jalapeno pepper at this point, be sure to season as you go. You could deglaze with a hal cup of a nice white wine (Chardonnay) to add a little complexity. You can start to add the wet ingredients at this point with the stock, half and half and condensed milk. Add the potatos and corn. Mix the corn starch with a water and add to the mix. Bring the chowder to a boil, then reduce heat and let simmer and reduce for about an hour and half.
1/2 Lb Shrimp 21-26
1 Can Clams
1 8oz. Can Crab meat (claw, lump, back fin whatever you prefer)
1/4 Lb imitation crab meat
3 Slices bacon chopped to 1 in. sq
2 Stalks Celery
1 Onion
1 Carrot
1/2 Bell Pepper
1/2 Jalapeno pepper
1/2 Teaspoon dill
Chopped parsely for garnish
1 Red Potatoe
1 Can Green Giant Niblets
1 Can condensed milk
1 Pint half & half
2 cups seafood or chicken stock
Seasoned Salt
Coarse Black Pepper
2 Tablespoons corn starch
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