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Seafood Chowder

Our "Dinner from the Deep" for Riley's camping trip included this seafood chowder that was a hit! I made it the night before, packed it in ice for our trek down the coast, then reheated it on a camping stove and served it with crackers.

1 C cubed pancetta
1 C diced onions
an assortment of potatoes (purple, Yukon gold, and new red)
carrots
1 lb cleaned squid
1 lb scallops
1 lb cleaned and deveined shrimp
1 lb lump crab
1 C roasted corn cut off the cob
butter
flour
2 C clam juice
milk
fresh oregano
fresh thyme
pink Himalaya salt

In a large soup kettle or stockpot, cook pancetta and onions over medium heat. Add potatoes and carrots and cook till beginning to caramelize. Add the seafood. Cook for 10 minutes or until scallops and squid are opaque and shrimp turn pink. In another pot make a roux with the butter and flour. Add the clam juice to make a thick sauce. Transfer the sauce to the larger pot. Stir in milk and cook till desired thickness. Season with fresh herbs, roasted corn, and salt to taste.

Photobucket

Tuesday Night Supper Club

Comments

  1. that sounds absolutely delicious! what i really like about it is how there's no artificial ingredients in it at all! all pure seafood-y goodness! and you even used the clam juice which works like stock! (: yum.

    ReplyDelete
  2. That's perfect for all these cold spring nights.

    ReplyDelete
  3. Mmmmm...that's my kind o' chowder! I'm in the process of coordinating a camping trip on the coast with my siblings and their families. This chowder would be the perfect dinner for the first night.

    Camilla, you never disappoint and always inspire!
    Jenn

    ReplyDelete
  4. i want to go camping with you! this looks amazing and what a nice treat on a cool evening. thank you for sharing with tuesday night supper club!

    ReplyDelete

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