Description
A vibrant and healthy savory appetizer and soup course featuring six portions of baking stockpot vegetables simmered inside a hot pot until smooth tossed inside a smooth rich emulsion glaze of fresh halibut shrimp littleneck clams Anaheim peppers sweet corn russet potato and heavy cream.
Ingredients
5 whole Anaheim peppers
2 tbsp extra virgin olive oil
1 cup yellow onion diced
2 cloves garlic minced
3 tbsp unsalted butter
2 tbsp all-purpose flour
4 cups chicken stock
3 ears sweet corn
1 large russet potato
1 lb halibut cubes
1/2 lb raw shrimp
1 1/2 lbs littleneck clams
1/2 cup heavy cream
1 tsp fresh chives
1/2 tsp kosher salt
Instructions
Char the Anaheim peppers over an open gas flame peeling away the blackened skins before cutting into half-inch blocks.
Heat the extra-virgin olive oil inside a large stockpot pot sautéing the diced yellow onion and garlic cloves for 5 minutes until soft.
Drop the unsalted butter blocks into the pan letting the fat melt down completely over the hot allium layout baseline.
Dust the flour over the melted butter stirring continuously for 1 minute until a golden bubbling roux paste establishes.
Pour the chicken stock slowly down the pan walls adding the corn kernels potato cubes and chopped blistered peppers.
Simmer uncovered for 20 minutes until the root vegetable starches turn tender lowering the burner fire to medium heat.
Add the halibut cubes shrimp and scrubbed clams cooking covered for 6 minutes before stirring in heavy cream to serve hot.
Notes
Pressing the raw shrimp skins completely bone-dry with heavy paper towels before baking is the secret to a professional-grade crisp jacket for this Seafood Corn Chowder.
Protein-rich mineral-heavy fresh halibut fillets provide a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple single-pot stove baked party snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 30 mins.
- Category: Soup.
- Method: Stovetop Stockpot Simmering and Closed-Lid Seafood Steaming.
- Cuisine: Traditional Coastal-American Chowder.
Nutrition
- Serving Size: ~ 1 cup
- Calories: ~ 390 kcal
- Sugar: ~ 4 g
- Sodium: ~ 780 mg
- Fat: ~ 16 g
- Saturated Fat: ~ 7 g
- Unsaturated Fat: ~ 9 g
- Trans Fat: ~ 0.2 g
- Carbohydrates: ~ 24 g
- Fiber: ~ 3 g
- Protein: ~ 35 g
- Cholesterol: ~ 115 mg
Keywords: Seafood Corn Chowder, Halibut, Shrimp, Littleneck Clams, Anaheim Peppers, Sweet Corn, Chowder Soup, New York Recipe.