Go Back

Seafood Chowder w/ Sherry

A comforting and delicious soup/chupe that is a big favorite of Hondo.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dinner, Soup
Servings 8

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.
Keyword Chowder, Chupe, Cod, Crab, Lobster, Scallops, Seafood, Sherry, Shrimp