Seafood Chowder

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Seafood Chowder

A cool evening at the cabin with friends inspired this golden bowl full of love.  We started with happy hour around the bonfire sharing stories of the Summer gone by and the chores at hand to prepare for the cold winter ahead.

Cabin life as we've come to know it...simple, casual, family, friends, nature, quiet, calm.

It inspires creativity...
It brings thought and contemplation.
It's precious and cherished.

Mr. Spinner adds another log to the crackling fire as my friend and I head inside to start dinner.  "Into the Mystic" plays in the background as Van sings "I wanna rock your gypsy soul...." my heart is full, I love this time of day.

The table is set with buffalo-plaid napkins and glowing votive candles.  I love setting a table, even at the cabin, it feels special, warm, and inviting.  Paula pulls up a barstool at the counter and I gather my ingredients for chowder and pour another glass of sauvignon blanc.

When entertaining I usually have most of the dinner preparations done so I can spend my time visiting with guests.  But seafood chowder must be made just before serving for the freshest possible flavor.

Bright, fresh, brothy, seafood goodness...

Fragrant aroma's of simmering seafood broth laced with carrots, fennel, onions, and potatoes filled my kitchen with anticipation.  The guys were called inside and the seafood was added.  Large shrimp, bay scallops, and 1" cubes of Mahi-Mahi were added to the chowder.  The seafood you choose will make or break your chowder so only choose the best and freshest.  I prefer bay scallops to sea scallops as they are small and I feel much better suited for chowder.  If you prefer sea scallops, just quarter them or add time to cooking to ensure they are done.  I also like Mahi-Mahi, but you can use halibut or another firm white fish.

The heat is turned off when the seafood is added, and after a few gentle stirs the shrimp blushes pink and the Mahi-Mahi turns snowy white.  It's beautiful!  

Share a little golden seafood love with your friends this weekend and enjoy the moments of gathering around your table.

~  Mary

Seafood Chowder

  • 3 slices of bacon cut into lardons
  • 1 stick of butter
  • 2 stalks of celery, diced
  • 1 small fennel bulb, cored and cut into small diced
  • 1 medium onion, diced
  • 4 carrots, peeled and cut into 1/2" wheels
  • 2 medium russet potatoes, peeled and small diced
  • sea salt and pepper
  • 1 Tbsp Old Bay Seasoning 
  • 3 cloves of garlic, minced
  • 1/4 cup GF all purpose flour
  • 1.5 qt. good seafood stock (Kitchen Basics is a good brand)
  • Juice of 1/2 lemon (Meyer if you can find it)
  • 2-3 Tbsp heavy cream
  • 1/2 cup frozen corn
  • 1 lb 15-20 count shrimp, peeled, deveined, butterflied, tails removed (I left a few on just for the picture)
  • 1/2-3/4 lb. Mahi-Mahi or other firm white fish cut into large cubes
  • Fresh chopped parsley
Pre-preparation:  Up to 6 hours prior to cooking
To make it easier when entertaining, prepare the fennel, onions, celery, and carrots ahead. Store in a tight-lid container until ready to use. I also prepped the potatoes and kept them submerged in cold water in the frig until ready to cook.  Be sure to drain them completely before adding to chowder.  This will keep them from turning black and it makes it so much easier.

Prepare the shrimp and lay them paper towel lined plate.  Cover with a damp paper towel and keep in frig.  Do the same with the scallops and fish.

Time of Cooking:
In a heavy dutch oven add the bacon lardons and fry until crisp.  While bacon is still in the pan over medium heat add the butter, celery, fennel, onion, carrots, and potatoes.  Season with a touch of sea salt and fresh ground pepper.  Add the Old Bay Seasoning. When the potatoes start to soften, about 8-10 minutes, reduce to medium-low and add the garlic and cook another 2 minutes tossing the vegetables together.

Add the flour and stir continuously with the vegetables and butter about 2 minutes.  Add the seafood stock and lemon juice and stir together well bringing to a slow boil. Add the frozen corn and allow to simmer, uncovered, 4-5 minutes. Taste the broth.  If it needs a little more seasoning, add just a pinch of Old Bay...but be careful, it's salty and you don't want to taste the seasoning, you want to taste the seafood which has yet to be added.

Add the seafood all at once and slowly stir into the chowder until all is submerged in the broth, then turn off the heat and cover.  Allow the seafood to cook in the covered pot for about 4 minutes, gently stirring a few times in-between.  Add the heavy cream and chopped parsley.  Serve Immediately.

This Seafood Chowder is best served on it's own with a dinner roll or focaccia bread.  And always serve with a chilled glass of Sauvignion Blanc (or for alcohol free, try sparkling Catawba Juice).


Adapted from Ina Garten's Seafood Chowder


National Apple Day! 10 amazing Gluten Free Apple Fritter Recipes!

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Happy National Apple Day!
October 21st

In honor of Apple Day, I'm sending a little blogger-love by sharing 10 amazing gluten free recipes for

Apple Fritters!

Yum...Get ready to drool.

Kait over at Bubble Girl Bakes (BG Bakes) makes Emeril Lagasse's recipe for Apple Fritters and says, "The fritters literally melted in my mouth and I savored every cinnamony-sugary bite."

Elizabeth of Serious Eats says, "an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze.

 Rachel over at Recreating Happiness uses just two GF flours to create her Apple Fritters and says, "they’re best served warm".

Nicole from Gluten-Free on a Shoestring describes apple fritters as, "a yeast-free doughnut thingy with chunks of apple, fried up all frittery."        

Christal of Nutritionist in the Kitch made Apple Fritter Muffins from the recipe by PaleOMG and says "it has no refined sugars or flours, and third, it makes the best, ummmm well, un-freakin-real-delicious apple fritters you’ve ever tasted."

Rose of sharon from the blog, The Good Kind of Crazy,  suggests eating her fritters served, "hot, with a side of pure maple syrup or as is!"   

 Over at Pamela's Products they list their Mini Apple Fritter recipe that won an honorable mention in 2010!

"I made a batch almost every day for a week to test them out, and every person who tried them loved them!"

Over at Jovial Foods Blog, they say "This recipe is often enjoyed in the Trentino region of Italy, a region famous for growing apples."  Over in Trentino they use beer instead of milk, which gives an option for those who are dairy free!
Ez Pudewa of Creature Comforts makes Apple Ring Fritters and says, "Oh my goodness were they ever delicious! Kind of like mini batter fried apple pies powdered in spiced sugar and drizzled in cinnamon icing!"
 Happy Apple Day...Apple Fritter Love!


Cabin Chili

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Cabin Chili

Me:   "Hello?"
Son Spinner:   "Hey Mom, can I have that one chili know, the one you send with us to the cabin."
Me:   "Ahhh, that one...I haven't made it in awhile.  I'll have to dig it up....I'll email it to you"


Apple Cake - Anne's Apple Cake

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Anne's Apple Cake

October = Apple Cake & Anne.

I make this cake each year, at this time, this week.
It's a celebration you see...of my friend, Anne.
This was her favorite cake.
She was born in October.
We lost her in October 2003 at the age of 42.
She would be 53 this year.
I think of her always. 


Easy Appetizers - Mini Reuben and Mini Caprese Picks

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Mini Reuben Picks
Some of my favorite and most creative ideas come from last minute brainstorming.  Like these two Easy Appetizers I'm sharing with you, the first being my Mini Reuben Picks.


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