This is a hearty, filling dish. It can get very expensive to make this but one of our local grocery stores always has big seafood sales and that’s when I get the seafood and decide to make this chowder.
1 lb. large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 lb. sea scallops (if too large, cut in half)
1/2 lb. haddock cut into large pieces (1 OR 2 bricks)
1 lb. fresh lump crab meat
1/4 lb. butter
1 cup diced carrots (4 carrots)
1 medium onion
1 cup diced celery (3 stalks)
1 cup cubed white or red potatoes, (par boil 5 minutes, drain)
1/2 cup corn kernels, fresh or frozen (I generally use frozen)
1/4 cup all-purpose flour
1 cup heavy cream
2 Tbsp minced or dried parsley
Salt and black pepper to taste
SEAFOOD STOCK INGREDIENTS:
2 tbsp olive oil
Shells from 1 pound large shrimp (TIP: Save shells and freeze for later)
2 large yellow onions cut in quarters
3 large carrots cut in thirds
3 stalks celery cut in thirds
2 minced garlic cloves
1/2 cup good white wine or 1 can chicken broth
1 large can tomato paste
1 Tbsp kosher salt
1 1/2 Tsp. black pepper
1 Tbsp dried thyme (You can use fresh thyme sprigs)
In a large pot, melt the butter; add the carrots, onions, celery, potatoes, and corn
and saute over medium-low heat for 10 minutes, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 2 minutes. Add the Seafood Stock, parsley, salt and pepper and bring to a boil. Add the haddock, scallops and shrimp; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add in the crab and cook 1 minute. Stir in the heavy cream.
I usually make the stock ahead of time, usually a day or two before I plan on making the chowder. I peel the shrimp (try the easy peel shrimp as the peeling goes so fast!). Then there are other times you are making a dish which includes shrimp. When you are peeling the shrimp, put the shells in a freezer baggie and freeze for a later time when you are making seafood stock.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 10 minutes, or until lightly browned. Add the garlic and cook 1 more minute. Add 2 quarts of water, the white wine or chicken broth, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve or press with a hand potato masher through a mesh strainer, pressing the solids. You should have approximately 1 quart of stock. If needed, add more water or chicken broth.