10 months ago

Seafood Chowder

Serve this hearty
chowder for dinner with a green salad and crusty
artisan bread
from our bakery.

6-8 servings
Preparation time: 1 hour 30 minutes

Ingredients

  • 1 pound Lunds &
    Byerlys Raw Shrimp, peeled and deveined*
  • 1 pound skinless
    Atlantic salmon
  • ½ pound bay scallops
  • 15 mussels (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive
    oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped
    potatoes
  • ½ cup corn kernels
  • ¼ cup flour
  • 1 quart seafood stock
  • 3 tablespoons
    whipping cream
  • 2 tablespoons snipped
    parsley

Directions

1.    
Rinse and drain shrimp and salmon.

2.    
Cut salmon into 2-inch pieces.

3.    
Rinse mussels in cold water, discarding
any that are open. With stiff brush, scrub mussels to remove dirt and beards.
In large bowl, cover with water, add 2 tablespoons of salt and let stand 5
minutes. Repeat 2 to 3 more times.

4.    
Melt butter in a heavy bottom Dutch
oven; add olive oil and next 5 ingredients. Sauté over medium-low heat for 15
minutes, stirring occasionally. Stir in flour until smooth.

5.    
Dissolve lobster stock in water; stir
into sautéed mixture. Bring mixture to a boil, reduce heat and simmer 10
minutes.

6.    
Add fish and seafood; cover and simmer
until just cooked (6-10 minutes).

7.    
Discard any unopened mussels. Stir in
cream and parsley and serve.

*If using cooked shrimp, add in after step 6.