CHESAPEAKE CHOWDER
This dish represents our attempt to feature the bounty of the Chesapeake Bay all in one bowl. Obviously, it would be impossible to include all of the wonderful food products, grown and harvested from the Delmarva Peninsula. This chowder does include some of the more notable products. Chesapeake fish, crabmeat and shellfish, Silver Queen corn and Virginia ham are included. You can leave out the cream if you like and replace it with more fish stock or water. It will not be as rich, but the flavor will be fine. The concept with this chowder is to utilize local food products. You can substitute Chincoteague oysters for Blue Points or Kumamoto or even use clams. Cod, halibut or even salmon can replace the rockfish. Use whatever products are local, fresh and in season.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings (8 cups)
Number Of Ingredients 22
Steps:
- Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
- In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
- Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.
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Jaxx Seath
j-s@gmail.com5/5 stars! This chowder is a must-try for seafood lovers.
Ade miju
ade.m10@gmail.comThis chowder is a great way to warm up on a cold winter day.
FaiZU Rahman
r.f40@aol.comI love the addition of fresh herbs to this chowder. It really brightens up the flavor.
Goddy Godelo
goddy-g58@hotmail.co.ukI wasn't sure about the combination of seafood and corn, but it works really well in this chowder. The corn adds a sweetness that balances out the brininess of the seafood.
Afidu Kalamu
k-a52@gmail.comThis chowder is a bit pricey to make, but it's worth it. The seafood is fresh and flavorful, and the broth is rich and creamy.
Toya Mechell
m_t@gmail.comI made this chowder in a slow cooker, and it turned out perfect. It's a great way to have a hot meal ready when you get home from work.
Tammy Muse
tammym51@aol.comThis chowder is a bit spicy, but I love it that way. If you don't like spicy food, you can omit the cayenne pepper.
Snethemba Ndlangisa
sndlangisa43@gmail.comI love the smoky flavor of the bacon in this chowder.
Best of Both worlds
o_best@aol.comThis chowder is a great way to use up leftover vegetables. I added some chopped carrots, celery, and onions, and it turned out great.
Samuel Kallon
k90@aol.comI've never made chowder before, but this recipe was easy to follow and the results were amazing.
Jaramie Sua
s-jaramie@yahoo.comThis chowder is the perfect comfort food for a cold winter day.
Margaret Onyinye
onyinye_margaret68@hotmail.comI'm not a fan of seafood, but I loved this chowder. The broth is so rich and flavorful.
Tee Kanini
kanini82@gmail.comThis chowder is so creamy and flavorful. I love the addition of Old Bay seasoning.
Martez Dunston
martez@gmail.comI made this chowder for a potluck, and it was a huge hit. Everyone loved it!
Mr Allamin
allamin_mr@yahoo.comThis chowder is a great way to use up leftover seafood. I added some cooked salmon and tilapia, and it turned out great.
Ntest tharu
ntesttharu@yahoo.com5 stars! This chowder is one of the best I've ever had.
Dave Hourihan
dh@hotmail.frThis chowder is easy to make and absolutely delicious. I highly recommend it!
Lorese Braddock
l.braddock@yahoo.comI was a bit hesitant to try this recipe because I'm not a huge fan of seafood, but I'm so glad I did! The chowder is creamy and flavorful, and the seafood is cooked perfectly.
Jasmine Khan
khan-j@hotmail.frI've made this chowder several times now, and it's always a hit with my family and friends. It's the perfect comfort food for a cold winter day.
Stephanie Francois
stephanie_francois@gmail.comThis chowder is a seafood lover's dream! It's packed with crab, shrimp, and clams, and the broth is rich and flavorful. I love the addition of corn and potatoes, which give the chowder a hearty and satisfying texture.