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Category: Chowders
Prep Time: Cook Time: Total Time:
1/8 lb pancetta, chopped
1/2 red onion, chopped
2 ribs celery, washed and chopped
1/2 cup fresh mushrooms, wiped clean and chopped
Juice of 1/2 a lemon
1 cup water
2 cups mashed potatoes (see below if you need a recipe)
1/4 cup to 1/2 cup cooked, flaked salmon
2 tablespoons chopped Italian parsley
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1/2 lb baby shrimp
10 oz. (1 jar) fresh oysters including their juices
In a heavy bottomed saucepan, over medium-low heat, cook the pancetta, stirring often, about 5 minutes to render some of the fat and to crisp the pancetta somewhat. Remove with a slotted spoon and drain on a paper towel. Put in an airtight container and refrigerate until time to finish the chowder.
To the same pot, with the pancetta drippings, add the chopped red onion. Stir to coat with the fat and cook, covered, for 5 minutes, stirring often, until translucent. Add the celery, stir and cover the pot and cook for 2 minutes. Add the fresh mushrooms, cover and cook 2 minutes. Uncover the pot, add the lemon juice and use a wooden spoon to deglaze the pan and scrape up the browned bits. Add the water, stir and simmer for 5 minutes.
Add the mashed potatoes, stir to combine. Mixture will be thick. Cover and refrigerate overnight or at least 3 hours to combine the flavors.
Place the saucepan with the mashed potato mixture over low heat and heat through, stirring often. Once mixture is hot add the flaked salmon, Italian parsley, peas, corn and baby shrimp. Stir to combine and continue to heat over low heat, stirring often, until everything is heated through.
While this is heating, recrisp the pancetta either on a paper towel in the microwave or by frying briefly in a small frying pan.
Once the chowder is heated through, add the oysters and their liquid. If the oysters are large, use a sharp knife to cut them into two or four pieces before stirring them into the chowder. Continue to heat the chowder for another 3 minutes or so until the oysters are just heated through. Serve at once, garnished with a sprinkle of the pancetta on top. Serves 2 - 4
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SEAFOOD CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
1/8 lb pancetta, chopped
1/2 red onion, chopped
2 ribs celery, washed and chopped
1/2 cup fresh mushrooms, wiped clean and chopped
Juice of 1/2 a lemon
1 cup water
2 cups mashed potatoes (see below if you need a recipe)
1/4 cup to 1/2 cup cooked, flaked salmon
2 tablespoons chopped Italian parsley
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1/2 lb baby shrimp
10 oz. (1 jar) fresh oysters including their juices
In a heavy bottomed saucepan, over medium-low heat, cook the pancetta, stirring often, about 5 minutes to render some of the fat and to crisp the pancetta somewhat. Remove with a slotted spoon and drain on a paper towel. Put in an airtight container and refrigerate until time to finish the chowder.
To the same pot, with the pancetta drippings, add the chopped red onion. Stir to coat with the fat and cook, covered, for 5 minutes, stirring often, until translucent. Add the celery, stir and cover the pot and cook for 2 minutes. Add the fresh mushrooms, cover and cook 2 minutes. Uncover the pot, add the lemon juice and use a wooden spoon to deglaze the pan and scrape up the browned bits. Add the water, stir and simmer for 5 minutes.
Add the mashed potatoes, stir to combine. Mixture will be thick. Cover and refrigerate overnight or at least 3 hours to combine the flavors.
Place the saucepan with the mashed potato mixture over low heat and heat through, stirring often. Once mixture is hot add the flaked salmon, Italian parsley, peas, corn and baby shrimp. Stir to combine and continue to heat over low heat, stirring often, until everything is heated through.
While this is heating, recrisp the pancetta either on a paper towel in the microwave or by frying briefly in a small frying pan.
Once the chowder is heated through, add the oysters and their liquid. If the oysters are large, use a sharp knife to cut them into two or four pieces before stirring them into the chowder. Continue to heat the chowder for another 3 minutes or so until the oysters are just heated through. Serve at once, garnished with a sprinkle of the pancetta on top. Serves 2 - 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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