Chesapeake Chowder
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Butter1 medium
Leek (diced, white part only)1 medium
Onion (diced about 1 cup)1 tbsp
Thyme Leaves (fresh picked)3 tsps
All-Purpose Flour3 cups
Fish Stock2 cups
Clam Juice (bottled is fine)1 cup
White Wine (dry)2 cups
Corn (fresh-shucked)1 cups
Heavy Cream1 cup
Sherry450 g
Rockfish2 tbsps
Chives (chopped)1
Sea SaltDirections:
1
Shuck the oysters and strain the liquor through a fine mesh sieve
2
Reserve oysters and liquid separately
3
In a saute pan, add the butter and heat until bubbling
4
Add the leeks, onions, shallots, and thyme and cook until transparent
5
In a separate large saucepan over medium-high heat, add the bacon and cook until crisp
6
Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes
7
Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham
8
Raise heat to high and bring to a simmer
9
Add the cooked leek-onion mixture and reduce all by 1/4
10
Add the corn and cook for 4 minutes
11
Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch
12
Add the rockfish, crabmeat and oysters and cook a minute or two
13
Check salt and pepper, noting that the ham is very salty so the chowder won't need much
14
Serve in 6 warm soup terrines and garnish with the chopped chives
15
Serve with corn breadsticks or common crackers