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kantishna delishna southern seafood chowder

(1 rating)
TheBadVegan avatar
Blue Ribbon Recipe by
Cindy Taffel
@TheBadVegan
Pompano Beach, FL

After a recent trip to Alaska I couldn't help but think about all the great seafood and how we have almost all the same fresh seafood right here in South Florida. So my wife and I piled all our gear onto our boat, "Fishin' Chicks" and we set out to catch our dinner! This chowder is a meal, thick, rich and so delish. The next day I added another half quart of stock to stretch and I still tasted awesome.

Blue Ribbon Recipe

Tasting this chowder, I couldn't decide which flavors I liked the best. I did make a lobster stock for this soup, and it added to the deliciousness. The smokey flavor of the bacon and sweetness of the corn shine through too. This chowder is a meal in itself!

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For kantishna delishna southern seafood chowder

  • 4
    penobscot mccrum large baked potato skins
  • 2
    ears corn on the cob
  • 1 lb
    bacon, thick cut
  • 1 c
    yellow onions, diced
  • 1 c
    leeks, diced
  • 1/2 c
    carrots, diced
  • 2 c
    celery, diced
  • 1/2 c
    butter, unsalted
  • 1 c
    all purpose flour
  • 2 tsp
    garlic, minced
  • 1 tsp
    fresh sage, chopped
  • 1 Tbsp
    fresh italian parsley, chopped
  • 1 tsp
    fresh thyme, chopped
  • 4 c
    lobster stock, homemade (any seafood stock will do in a pinch)
  • 1 qt
    half and half
  • 1/4 c
    roma tomatoes, peeled seeded and diced
  • 1/4 c
    scallions, diced
  • 1 lb
    crabmeat, fresh
  • 1 lb
    fresh little neck clams, roughly chopped
  • salt and pepper

How To Make kantishna delishna southern seafood chowder

  • 1
    If frozen, switch potato skins to the fridge overnight to thaw. When thawed, cut into ½ inch cubes and set aside.
  • 2
    Add the corn to a pot of boiling water and cook 2-3 minutes, or until bright yellow. When cool enough to touch, use a sharp knife to remove the kernels. Using the back of the knife, scrape the milk out of the cobs. Set aside.
  • 3
    In a large soup pot or Dutch oven, sauté the bacon over medium-high heat until crisp, (about 5 minutes). Transfer bacon to a paper towel lined plate and set aside.
  • 4
    Add the onion, leek, carrot and celery, and cook in the bacon fat until the onion and leek are translucent and the celery and carrot are softened (about 5 minutes).
  • 5
    Lower the heat to medium and add the butter. Once the butter is melted, whisk in the flour. Keep whisking until the flour has no lumps and is blonde in color.
  • 6
    Add the garlic, sage, parsley and thyme and stir to combine. Slowly pour in the stock, whisking constantly. Add the potatoes, corn and bacon and raise the heat back to medium-high. Bring to a boil, then reduce to a simmer for 30 minutes. Salt and pepper to taste.
  • 7
    After 30 minutes add the half-and-half, tomatoes, scallions, crab and clams. Continue to simmer for 5-10 minutes, or until crab and clams are cooked through.
  • 8
    Serve with a nice hunk of fresh sourdough bread.
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