Potato Seafood Chowder
|Coarsely chopped leeks||1 Cup (16 tbs), white part only|
|Thinly sliced celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Russet potatoes||1 3⁄4 Pound, peeled and cut into 1/2 inch dice|
|Chicken broth||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Medium size shrimp||3⁄4 Pound, peeled and deveined|
|Salmon fillet||1⁄2 Pound, skinned and cut into 3/4 inch pieces|
|Bay scallops||1⁄2 Pound|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Frozen baby peas||1 1⁄2 Cup (24 tbs), thawed|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs) (Fresh)|
|Finely chopped thyme||2 Teaspoon (Fresh)|
|Freshly ground pepper||To Taste|
|Diced tomato||1 Cup (16 tbs), seeded (For Garnish)|
In a large pot melt the butter over medium heat.
Add the leeks, celery, and garlic and saute for 3 to 4 minutes, or until softened, but not yet browned.
Add the potatoes, stirring well to coat them with the butter.
Stir in the broth and wine and bring to a boil.
Reduce the heat to low and let simmer for 15 minutes, or until the potatoes are fork-tender.
Stir in the clam juice and bay leaf.
Increase the heat to medium.
When the soup returns to a simmer, add the shrimp, salmon, and scallops.
Cook for 3 to 4 minutes, or until the seafood is just cooked through and no longer translucent in the center.
Reduce the heat to low.
Add the heavy cream, peas, parsley, and thyme, gently stirring to combine.
Season with salt and pepper.
When the chowder is hot, ladle into heated soup bowls.
Garnish with the diced tomato potato-corn chowder.
Omit the clam juice, shrimp, salmon, scallops, and peas.
After adding the bay leaf and returning the soup to a simmer, add 2 cups fresh or frozen corn kernels.
Add 2 teaspoons chopped fresh dill with the heavy cream, parsley, and thyme.