Hey guys. I thought I would post the recipe for striper based seafood chowder that I made the other day. I am normally a huge fan of striper cakes but, I only had one filet from our last trip out and felt like I did not have enough meat for cakes. The recipe below is a bastardized version of Robert Irvine (Food Network) she crab soup.
Ingredients:
- Striper fillet sliced into small pieces
- 1-2 sticks of butter
- Pepper to taste
- Granulated garlic to taste
- minced garlic to taste
- Kosher salt to taste
- Old bay to taste
- 1 quart seafood stock
- 2 quarts heavy whipping cream
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups cut red potatoes
- 2 cups frozen corn
- 2 cups sherry or 1/2 and 1/2 apple cider vinegar/water
- 2 cups flour
- Cayenne pepper powder to taste
- Red pepper flakes
Directions:
In a heavy stock pot combine 1 stick of butter, onion, carrots, and minced garlic. Cook over medium-high heat until caramelized and slightly black.
While vegetables are cooking par-cook striper in a pan with olive oil. Season with salt/pepper.
Once vegetables are caramelized deglaze pan with sherry or apple cider/water being sure to scrape up all the stuck vegetable pieces and add another half stick butter and stir in flour.
Stir in cream, seafood stock, add salt, pepper, old bay and bring to a simmer. Be sure to stir often to prevent burning.
After simmering add potatoes, striper and corn. Continue to add salt/pepper/old bay/cayenne/red pepper flakes to achieve your preferred taste.
If at the end the soup isn't as thick as you want you can make a roux by melting butter and mixing additional flour. Add the roux to the soup, mix, and bring to a simmer for a while.
Overall it took about 2 hours to make but, it was damn good. My wife is very particular about seafood soups, especially she crab and she said it was one of the best she has ever had.
