Serve this hearty
chowder for dinner with a green salad and crusty
artisan bread from our bakery.
Preparation time: 1 hour 30 minutes
- 1 pound Lunds &
Byerlys Raw Shrimp, peeled and deveined*
- 1 pound skinless
- ½ pound bay scallops
- 15 mussels (optional)
- 2 tablespoons butter
- 2 tablespoons olive
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups chopped
- ½ cup corn kernels
- ¼ cup flour
- 1 quart seafood stock
- 3 tablespoons
- 2 tablespoons snipped
Rinse and drain shrimp and salmon.
Cut salmon into 2-inch pieces.
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.
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.
Dissolve lobster stock in water; stir
into sautéed mixture. Bring mixture to a boil, reduce heat and simmer 10
Add fish and seafood; cover and simmer
until just cooked (6-10 minutes).
Discard any unopened mussels. Stir in
cream and parsley and serve.
*If using cooked shrimp, add in after step 6.