Will Rees Fine Woodworking & Music Instruments
was kind enough to share his recipe for seafood chowder with me. This is my first attempt at seafood chowder.
I made a shrimp stock.....
Sauteed onions, celery, and carrots with some chopped bacon....
Added my shrimp stock to the veggies...
Then added cubed potatoes and let them cook for about 45 minutes...
Also found some button mushrooms to add to the pot.
Then added 2 cups of whole milk... (I didn't have cream)
Brought the heat up and then added cubes of fish from this summer. :)
I also added some of my shrimp....then placed the lid on and removed the chowder from the heat.
The pot of Willy's Seafood Chowder.....
I have to say, this stuff is killer!! I love it. The broth was excellent, the fish was so tender..
I'm definately making this again in the future. :)
Thank you so much Willy! I tried to follow your recipe as close as possible ..... it tasted wonderful.
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24 comments:
seafood stew is my favorite dish!
good job jeanie...... your the bomb!
It looks at least killer - I've been sitting here looking at seafood recipes and saw nothing better than that. How about mailing me a quart or two.
I think I'll have a bowl of that stuff myself Jeanie (someday I'm sure), if you don't mind. Sure does look tastey.
Thank you Rocco! Willy's recipe is great, I had never tried this kind of chowder before but I think it's a new favorite for me now. :)
Big Dude, I have a bowl or so left that I could mail to ya... I had some for lunch today and supper tonight. It's going fast. lol
Thanks Big Dude. :)
Mark, it's tasty stuff, Willy sure knows his chowder. :)
I'd save ya a bowl if you can make it down here before supper tomorrow. lol
Looks awesome Jeanie! I bet the shrimp stock was great, shrimp and scallops too, i bet it was excellent. Which fish did you use, catfish or crappie. Either would be perfect i'm sure. Chowder is defineatly my favorite way to cook frozen fish because the fish takes on the flavor of the soup and not the other way around. Don't worry about the cream, its sooo goood but it also adds about 100 grams of fat. I use milk usually. I guess the only difference is I use more veggies but looks like you made up for it with potatos which is what i do sometimes. I thawed out some fish and venison and i'm gonna make some chowder and jerky tomorrow. Thanks! Willy
Thank you Willy! I hope I did your recipe justice. :)
I tried to make it as close to your recipe as I could. I used the crappie.
All this time I thought fish would make chowder taste fishy, but you are so right, the fish takes on the flavor of the soup. :)
Thank you again, I owe ya!
Good luck with your chowder and venison jerky tomorrow. Dang...now I've got jerky on my mind. :)
wow I couldn't get anything better here in Fla, you must have really liked it cause you never rate anything Killer... Do fresh water shrimp taste different than salt? I'm glad you enjoyed it would have been good with a Redstripe...Lol Bud.
I love chowders! It is my favorite dish during winter. I get to have lots of this when my mother does the cooking.
Thank you Bud! It was killer. :)
I'm not fond of store bought freshwater shrimp... not sure what they do to it. Maybe it's the growing conditions. I love mine though...maybe they are just fresher? I have fresh water constantly pumping into the pond, maybe that helps.
I like them and find them comparable to salt water shrimp. Maybe I'm just used to them. lol
I do have some of that red stripe left and a lot of mexican beer. lol
Thanks Solid Wood! I'm hooked on the stuff now. :)
Jeanie
great looking chowder now i am hungry i may have to make a trip to the beach and round up some seafood for a chowder thanks for the ideas its been a couple of months since i have had a good chowder thanks again and it looks awesome
Hey Thanks Huey! You have it made... lol to be able to go to the beach and round up seafood would be wonderful. :)
Hope you give Willy's recipe a try, it's a keeper. :)
Thanks!
Seafood chowder today huh. I think I could have ate the whole pot. Not even much of a seafood eater. Spent the day tying up loose ends and I am exhausted and knees killing me.
Dang it David, you've had a rough winter! I'd ship a bowl or two up to you if I could.
Hope things are better for you tomorrow. :)
I love your blog, you hve so much information! do the fresh water shrimp taste the same as salt water shrimp? if not what do they taste like? Chicken ? LOL.
Thanks EM! :)
They taste like regular ole shrimp. They're pretty tasty!
Hi Jeanie:
I'm out on the west coast and have been an ardent follower of your bbq and cooking for over a year now and sure enjoy it. This recipe for the chowder sure looks good and got my taste buds excited this morning. Is it possible to receive a detailed recipe for it as I'd sure like to make some of that up.
Thank you!
Jon
Jon Thank you!! I appreciate you checking out my blog! I'm looking forward to reading your blog when you get it up and running. :)
Here are Willy's instructions..
"First: in a large pot i cook down some veggies which are usually whatever i have on hand- peppers, onion, lots of carrots and celery, portabella mushrooms, and a few strips of chopped bacon- i cook a little while until the bacon starts to brown and the veggies soften slightly.
Next: i add 6 cups of water and chicken consomme/stock to the pot of cooked veggies and bacon - I use 3 telma cubes ground up into the water when it starts to simmer, but fresh stock of any kind is good to mix with the chicken stock, fish or oyster stock is good. Maybe you could make some shrimp stock?
Then: When the water is burbling i add as many cubed potato chunks as i can manage and let the chicken bouillon cook with the potatos and stuff for about 45 minutes. Then i turn it down to simmer and stir in 2 cups whipping cream/heavy cream/ or vit d milk, also fresh herbs and some salt. and let that simmer for another 20 while the cream and bouillon and ingredients blend together. Then i turn off stove and throw in the chopped fish until the pot is about to spill over and cover with a tight lid. The fish cooks as the chowder is cooling down in about 15 minutes and is ready to eat. When i'm finished eating i throw the whole deal in the fridge and then warm it up the next mornin on the stove. Its even better after it sits in the fridge overnight and all the flavors release and blend. Also, if the creme sauce is to thin, mash up some of the potatos and carrots while your stirring and you will have a thick hearty chowder. Enjoy! Willy"
I loved the chowder, It was so tasty. :)
Good luck with it Jon.. Hope you like it.
Thanks again for reading and I appreciate you stopping by.
Nice to meet you. :)
jeanie
Hi Jeanie:
Thank you for the recipe and quick response! Seems to me that you get an awful lot done in a short amount of time. Looking forward to working to working on that chowder this weekend.
Jon
haha... Thank you Jon and you're welcome.
I get a lot done and it knocks me out at the end of the day.
I sleep well... (when not dreaming of making tortillas with a drill press) :)
Hope the chowder turns out well for you!
Let me know if you have any questions.
Thanks again,
jeanie
Jeanie, Here in the bay area we have a dish called Cioppino. It's an Italian fish stew that has it ALL! Crab mussels fish shrimp, you name it. You'd love it! This one looks really simple and tasty, I'm definatly going to give it a try...
Have a wonderfull weekend!
Dave~
Dave that sounds wonderful! I have heard of cioppino but have never tasted it. I'm sure I would love it! :)
Sometimes I wish I lived closer to the ocean, I love fresh seafood so much. :)
Thanks Dave, hope your weekend is nice too...
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