I am a sucker for seafood. I love chowder. I’m in love Ina Garten – so the Barefoot Contessa’s Seafood Chowder is heavenly for me.
Sure you could go buy the shrimp stock from somewhere. I wouldn’t know where, as I am too lazy to find somewhere that would sell it. I choose to make the shrimp stock like Garten does, because not only does it taste better made from scratch, it smells intoxicating while you’re making it. It’s a food-gasm.
Some of the ingredients to make the shrimp stock.
Must have shrimp shells.
Then you saute it all together. I just stir and close my eyes as I enjoy the aromas.
Add water to the veggies and shrimp shells and simmer for an hour. Then this full-flavored, rich shrimp stock is created. It is precious.
Next, time for the veggies for the actual chowder.
I completely forgot to take a picture of the seafood. For the chowder I used tilapia, shrimp, scallops and lump crab meat (not imitation). I bought all my seafood from Costco on seafood Saturday (every Saturday at ours).
Seafood Chowder (makes 3 quarts)
From Ina Garten’s Barefoot Contessa Parties
1 pound large shrimp (32-36 per pound), peeled and deveined (save shells for stock) [so I thought I had raw shrimp from trader joe’s… turns out they were cooked – but the shells worked just fine. The shrimp was less tender than I would have preferred…but it worked given I didn’t want to run out and go shop]
1/2 pound scallops [I had this in the freezer also from trader joe’s – very tender]
1/2 pound monkfish [I had tilapia in the freezer from Costco…so I used it it worked fine – although monkfish is also delish]
1/2 pound fresh lump crabmeat, picked over to remove shells [this was the one of the ingredients I didn’t have on hand]
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock (recipe follows)
1 1/2 Tbs heavy cream (optional) [I used milk – didn’t have cream]
2 Tbs minced parsley [didn’t have this either – not even the dried seasoning]
Salt and freshly ground black pepper to taste
Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7-10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Seafood Stock (makes about 1 quart)
2 Tbs good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 Tbs kosher salt
1 1/2 tsp freshly ground black pepper
10 sprigs fresh thyme, including stems [I didn’t have this when I made it]
Warm the oil in a stockpot over med heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 min, or until lightly browned. Add the garlic and cook 2 more min. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, ssing the solids, You should have approx. 1 quart of stock.You can make up the difference with water or wine if you need to.