Zwicker Inn Seafood Chowder

ZWICKER INN SEAFOOD CHOWDER

Steps:

• Parboil potatoes 10 minutes, drain and set aside.
• Fry onion in butter until transparent.
• Add thyme, celery salt.
• In large pot heat up heavy cream slowly.
• poach haddock and scollops in heavy cream. (do not allow to boil).
• Add sour cream to frying pan with celery salt, thyme and onion.
• stir sour cream mixture into cream/fish in pot.
• Add milk,potatoes and lobster to pot.
• Continue to heat on medium until heated through.
• Season to taste and sprinkle with paprika for a nice color.
• Serve with fresh hot rolls.
• Enjoy!
• Don't be afraid to use whatever seafood you have or can get. I very often add shrimp(at poaching stage), if I can't get lobster, etc. As long as the overall amount of seafood remains the same.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.