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!