Marty's Manhattan Clam Chowder
This is my fiancé’s recipe (Marty) which has been in his family for years and was recently kicked up with your Old Chesapeake Bay Seasoning. That is all the seasoning...
King Creole Seafood Chowder
Buttery cod filets, fresh shrimp, and zesty Louisiana spices make this creamy soup unbelievably savory. Great served with cornbread or rice.
Submitted by: Jerri from Evanston, IL
Yield: 4-6 people
Preparation Instructions:
Coat sides & bottom of a large pot w/ olive oil
Add: 3 ribs (stalks) of chopped celery
1 large onion, finely chopped
2 med. peeled Idaho potatoes, cut into large chunks
2+ T King Creole spice
Salt to taste
Saute over med. heat till onions are translucent
Add: 3 T flour & saute till thick
Add: 5 Cod loins
Water to cover
Cook over med. heat, covered, for about 15 min., stirring frequently, till fish has fallen apart into large chunks & potatoes are done
Add:1/2 lb. large shrimp, peeled & de-veined (I like to keep on the tails)
Fresh cilantro, chopped
3 scallions, cut in 3-4 in. pieces & split in ½
Immediately lower heat & cook for only another 3-4 min. till shrimp turns pink
Remove from heat
Add: 1/2 c sour cream
1/4 c heavy cream
Correct seasoning to taste
thespicehouse.com
More About This Recipe
When adding the sour cream, remove about ½ c clear broth into a small bowl, add sour cream, stir till blended & then slowly add this mixture to the soup, stirring constantly. This will prevent the sour cream from curdling.
How much cod are you calling for? I have bought 12 oz loins and 32 pz loins. Thanks. Sounds great.