Ingredients
Scale
- 2 Tbsp butter
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 cup shrimp stock (boil the shells, strain off liquid)
- 1/4 cup heavy cream
- 1 slice raw bacon
- 1/4 tsp celery salt
- salt & pepper to taste
- 1 Tbsp chopped fresh parsley
- 4 oz salmon, 1 inch chunks
- 8 oz white fish, 1 inch chunks (swai, cod, haddock)
- 12 shrimp, peeled & de-veined
- 4 cups cheesy cauliflower puree
Instructions
- Combine butter and onion in a medium saucepan and cook on medium heat for several minutes until the onions have softened but not browned. Add the minced garlic and cook for about a minute. Pour in the white wine and shrimp stock (you can use chicken or veg stock if you don’t have it) and cook for about 5 minutes.
- Add the cream, raw bacon and celery salt and simmer for another 5 minutes until the bacon is cooked through and most of the fat is rendered out. (You can chop the bacon and add back to the chowder if you want but I didn’t because had already gotten the flavor into it but didn’t want the chewy texture so I just removed it.)
- Taste the broth and season with salt and pepper. Add the seafood and chopped parsley and simmer gently for just 2 – 3 minutes – you want it slightly underdone so it won’t overcook in the oven.
- At this point you can add the chowder to one larger casserole dish or four smaller ones. Put your cauli puree into a gallon sized ziploc bag or a pastry bag if you have one and pipe rosettes onto the top of the chowder. You can use a star tube if you have one but it isn’t necessary.
- Spray with nonstick spray or dot with small pieces of butter if you want and then bake it for 8 – 10 minutes at 400 degrees. If it’s not browning, don’t keep baking it or the seafood could get tough – just hit it under the broiler for another minute and it should toast right up.
- Garnish with more chopped parsley if desired.
- Category: Entree
- Cuisine: British
Nutrition
- Carbohydrates: 4.5g net
