I would like to take this time to thank Covid 19 for allowing me to quarantine and not have the freedom to go about and take my vacations planned. Saying hello to Florida from afar as well as the Dominican Republic where I was supposed to be enjoying every thing seafood for an entire week! So for the sake of sanity and satiety, here's a recipe for this delicious stay right at home and pretend you're on vacation chowdah!
This is what you will need:
Use any seafood that you would like. I used two lobster tails, shrimp with the shell on for the sake of making my own stock, cod fish fillet and lobster fin and claw meat which are not shown for my chowder.
Other Ingredients:
6 slices of bacon or salted pork
1 medium onion
5 celery stalks with the flowering (is that what it's called?) or leafy part
2 Chayotes
1 container of button mushrooms
1 bottle of clam juice
1 tablespoon of sea salt or to your taste
2 bay leaves
4 sticks of thyme
1 tablespoon Better Than Bouillon Lobster Base
2 tablespoons Old Bay Seasoning
4 tablespoons Arrowroot Starch/Flour (follow the directions on the package)
4 tablespoons salted butter
2 cups heavy whipping cream
Step 1: Make the stock
This is when you take the uncooked meat from the shells and cover the shells with water. Boil this for about 30 minutes. You can also add onions, garlic, carrots, and celery to this. I didn't as the base of my chowder will have some of these flavors so I did not see a need to use more ingredients for this stock.
*(Please clean your seafood accordingly if bought fresh and uncleaned).*
Step 2: Separate the shells by straining the liquid into another pot and set aside.
Step 3: Chop onions, bacon, celery and mushrooms.
Step 4: Fry bacon in the stockpot until they begin to brown, then add onions, celery and butter.
Step 5: When the vegetables are done sauteing, add the stock, mushrooms, thyme, salt, and bay leaves.
Step 6: Add the lobster base bouillon as well as the clam juice. As this boils, taste test to see if you need more salt.
1 2 3
Step 7: Wash and peel the chayotes. This is not a well know food here in America, but anyone from the Caribbean and South America I think, are more familiar with this. I am excited that you will get to taste this. In Jamaica we call it "chocho," and we use them predominately in our soups and stews.
Below is a picture of what I am about to explain.
The best way to peel and clean the chayote is to peel it under cold water. Under the skin has a slimy film that sticks to your hands and makes it feel sticky and stiff when your hand dries. You can try it to experiment and experience this or just take my word for it. Once you have peeled it, slice it in half and cut the white piece of seed-like part out of it. Cut the half piece in half length wise, then cut into bite sized pieces.
Add the chayote pieces to the chowder.
Step 8: Add all your seafood, the heavy whipping cream, paprika and old bay seasoning.
Allow the chowder to simmer for about 20 minutes to cook the chayote and the seafood. Stir occasionally.
Step 8: When the chowder comes to a low boil and the seafood is cooked, follow the package instructions for the arrowroot starch/flour. Add this to the chowder and stir until it thickens.
The thickness was not the best as I had only used 2 tablespoons of the arrowroot, and when the chowder was reheated it was not as thick. Either way, it was still delicious and the starch/flour did not change the consistency to slimy as I have experienced with xanthum.
Look at that beauty!
I am very confident that you will love this and enjoy every single mouthful. Take this vacation and enjoy the sound of the waves.
Enjoy!
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