Lately I've been craving seafood and soup. So I decided to make my old stand-by chowder. It really hit the spot. Hot and delicious on a cold winter's day. Enjoy!
Note: You can use any seafood you like in this chowder. Change it up and make it yours!
Serves 8 generously
Ingredients:
½ butter
3 medium russet potatoes, cubed
2 ribs celery, diced
1 Spanish or white onion, large dice
2 carrots, diced
1 tablespoon fresh dill, chopped
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon old bay seasoning
2 garlic cloves, minced
1 ½ to 2 quarts fish , chicken stock or water
½ cup white wine
2 small cans tomato sauce
1 can diced tomatoes
1 pound cod, haddock or any firm white fish, cubed (filet's, bones removed)
½ pound medium shrimp
½ pound raw oysters
1 pound clams in shell, cleaned and closed (discard open shells)
Directions:
Add butter to a Dutch oven or soup pot and melt on medium high heat. Add vegetables and cook for about 5 minutes. Add, seasonings, stock, wine, tomato sauce and tomatoes. Bring to a boil and reduce heat to medium and simmer until vegetables are tender, about 45 minutes. Fish will flake and shells will open when done.
*(Add more stock if necessary)
Add seafood and cook for an additional 10 to 15 minutes.
.
Garnish with fresh dill and serve immediately.
Serve with rustic artesian bread.
