I’m never sure when something is a “chowder” or when it has become a “stew”. I suspect that it is actually a bit arbitrary, so while I would normally call this a chowder, I’m going with stew this time. Loaded with salmon, jumbo shrimp, lots (!!!) of Maine lobster, plus potatoes, carrots and peas. Yeah, the peas are a little out of the ordinary. Because as Sunday dinner as the temperature begins to cool in Autumn!
Ingredients
1 cup carrots, cut to match-sticks
1 cup leek, diced
3 tablespoon olive oil
1 cup waxy potatoes cut to match-sticks
1 cup russet potatoes cut to 1/4 inch dice
1 pound salmon filet, 1-inch pieces
1 pound shrimp, 1-inch pieces (can be whole, if small)
1 pound lobster meat, 1-inch pieces
2 cups seafood stock
1 cup whole milk
1 cup heavy cream
1/2 cup peas, fresh or frozen
salt and pepper to taste
Directions
In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Turn down the heat to low and add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 15-20 minutes, until the russet potatoes have disintegrated (this will help thicken the stew) and the waxy potatoes and carrots are tender.
Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the stew all the fish will fall apart. Add the lobster meat. Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add the peas, then salt and pepper to taste.
This amount will easily serve 6 people as a meal, or 10 people as an appetizer.
