You must be logged in to post a review.
Although not easy on the budget, or the diet, this seafood chowder will definitely float your boat!
Unwrap seafood and place in a colander set over a bowl to catch any juices from thawing, set aside.
In a large Dutch oven over medium heat, cook bacon until well browned. Turn heat to medium-low and add 2 tablespoons of the butter and the onions and garlic. Cook, stirring occasionally, until the onions are soft and translucent (and have soaked up all the yummy bacon drippings), about 10 minutes.
Add celery, carrots, potatoes, thyme, salt, pepper, and smoked paprika and cook for 10 minutes. Pour in clam juice, bring to a boil then reduce heat and continue to simmer, uncovered, until vegetables are tender, about 20 more minutes. Pour in any juices from the bowl underneath the seafood, but don’t add the seafood yet.
Meanwhile, in a small saucepan over low heat, slowly melt the remaining 8 tablespoons butter then whisk in flour. Cook and stir over low heat for about 3 minutes, then slowly ladle in about 1 cup or so of the hot clam broth while continuing to stir the roux. Once the hot broth is incorporated, pour this mixture back into the broth in the Dutch oven and stir to combine. Bring back to a low simmer and let it thicken for a few minutes.
Finally, stir in the heavy cream and seafood, with any additional juices from under the seafood. Slowly bring it back to a simmer for 5 or 10 more minutes or until heated through and seafood is cooked (opaque). Taste for salt and pepper, and serve!
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!