Seafood Chowder w/ Sherry
A comforting and delicious soup/chupe that is a big favorite of Hondo.
Ingredients
- 2 Diced Onions
- 1 stick Butter
- 3 tbsp Olive Oil
- 1 clove Minced Garlic
- ½ cup Flour
- 1 cup White Wine
- 2 qts Fish Stock
- 1 bottle Clam Juice
- 2 tbsp Old Bay Seasoning
- ½ qt Heavy Cream
- ½ stick Additional Butter
- ½ tbsp Crushed Black Pepper
- 2 tbsp Hot Sauce
- 1 can Corn
- 3 Russet Potatoes (peeled and diced into ½-inch cubes)
- 1 lb Raw Lobster Meat (roughly chopped)
- ½ lb Raw Cleaned Deveined Shrimp (30-35 ct roughly chopped)
- ½ lb Bay Scallops
- ½ lb Cod (cut into 2-inch chunks)
- 1 lb Jumbo Lump Crab (1 can; rinsed)
- Oyster Crackers
- Sour Cream (optional)
- Dry Sherry (a splash)
Instructions
- In saucepan sauté Onions, Butter, Olive Oil and Garlic. Cook until onions are soft and translucent. Do not let them brown.
- Add Flour and cook about 2-3 minutes stirring not to make lumps.
- Add White Wine, Fish Stock, Clam Juice and Old Bay Seasoning and heat until thickened.
- Add Heavy Cream, Butter, Crushed Black Pepper, Hot Sauce and Corn.
- Parboil Russet Potatoes in salted water for 5-8 minutes. Drain and add to soup.
- Gently heat - do not let boil.
- When soup is hot add Raw Lobster Meat, Raw Shrimp, Bay Scallops and Cod. Cook until fish cooks approximately 3-5 minutes.
- When ready to serve gently stir in Jumbo Lump Crab.
- Garnish with Oyster Crackers and optional dollop of Sour Cream and a splash of Dry Sherry.
