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Chesapeake Chowder




Source of Recipe


Kinkead's


List of Ingredients




6 oz Jumbo Lump Crabmeat (picked for shells)
4 oz Rockfish Filets or other White Fish
(cut to 1" pieces)
12 ea. Oysters, shucked and juices saved
2 oz Bacon, diced
2 oz Virginia Ham
16 oz Fish Stock (or clam juice)
1 T Fresh Picked Thyme
2 Large Potatoes, peeled, diced and blanched
1 Medium Onion, diced
1 Medium Leek, diced (white only)
2 C Fresh Shucked Corn
3 oz White Wine
2 oz Sherry
3 ea. Shallots, peeled & minced
2 T Chives, chopped
3 T Butter
3 T AP Flour
16 oz Heavy Cream
Sea Salt, Cracked Pepper




Recipe



· In a sauté pan add the butter and heat until bubbling.
· Add the leeks, onion and shallots and cook until transparent.
· In a separate pan add the bacon and cook until crisp.
· Add the flour and cook the "roux" for 5 to 6 minutes.
· Add the fish stock, oyster liquor and white wine and Virginia ham & bring to a boil.
· Add the onion mixture and reduce by 1/3.
· Add the corn and cook for 4 minutes.
· Add the potatoes and rockfish and bring to a boil.
· Add the cream, sherry, crabmeat and thyme and bring back to a boil.
· Check salt and pepper noting that the Virginia ham is very salty so the chowder won't need much.
· Serve in 6 warm soup terrines and garnish with the chopped chives.
· Serve the corn bread sticks or common crackers