Summer Seafood Chowder
Summer is finally here and I've spent the last couple of weekends down at the beach in Newport. I love the sound of the waves, hanging out at 32nd Street and riding bikes on the boardwalk. Those beautiful briny breezes inspired me to make a lovely Summer Seafood Chowder.
2 T Olive oil
1 large sweet Maui onion, diced
1 large red or yellow bell pepper, diced & seeds removed
2 ears sweet white corn, shucked
1 rib celery, diced
2 cups sliced mushrooms
1 clove garlic, minced
2 T Sherry (good quality) or substitute white wine
1 cup seafood stock (I use stock from Santa Monica seafood)
2 cups chicken stock
1 T chicken bouillon
1 lb haddock, cubed
1 lb arctic char, skin removed, cubed
1 lb medium shrimp, cleaned
2 T each, fresh dill, cilantro and chives, minced
1 dash hot sauce
1/2 cup heavy cream
In a large Dutch oven over medium heat, saute the onion in 2 T of olive oil until translucent (5 minutes). Add the bell pepper, corn, celery, mushrooms and garlic. Stir gently and saute for 3 minutes. Add sherry and continue cooking for 1 minute. Add stocks and seafood and simmer for 15 minutes. Add herbs, hot sauce and cream.
Serve Chowder in a heavy bowl with oyster crackers or some crusty french bread. Enjoy!
