Narcoossee's Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 22
- Yields:
-
1 pot of soup
- Serves:
- 6-8
ingredients
- 1 large sweet onion, diced
- 1⁄2 cup carrot, peeled and diced
- 1⁄2 cup celery, diced
- 1⁄2 cup brandy
- 1 cup Chardonnay wine
- 1⁄2 lb tuna, filet
- 1⁄2 lb salmon fillet, trimmed and diced
- 1⁄2 lb whitefish trimmings
- 1⁄2 lb langostino lobster
- 1 cup lobster stock
- 1 cup heavy cream
- 1⁄2 teaspoon Old Bay Seasoning
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄2 cup tomato paste
- 1⁄4 teaspoon paprika
- 2 tablespoons butter, melted
- 2 1⁄4 tablespoons flour
- 1⁄2 cup potato, Idaho, diced
- 1⁄4 cup safflower oil, oil-
- 1 tablespoon garlic
directions
- Heat safflower oil in the kettle.
- Add onions, carrots, celery, and season with salt and pepper - cook until translucent.
- Add diced fish and cook through.
- Deglaze with wine and reduce. Add brandy. Simmer for a few minutes.
- Add lobster stock, heat to a simmer.
- Add cream, heat until simmer yet again.
- Reduce for 30 minutes and add diced lobster meat.
- Make roux out of butter and flour. Add roux to the chowder and mix carefully.
- Simmer for 1 hour.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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