Food.
Since the new year, I have been doing my best to down
size. We honestly live in a very
minimalist household, but I tend to stock up a lot on food, including frozen
food. I have this irrational fear of
being hungry and having nothing in the house to cook.
OK, back to the point of this post, recently I have been making
meals using what I have in my freezer and ran across frozen seafood mixture
from Trader Joe's that I had bought the last time we went on a major food trip there. The bag contains a mixture of small shrimp, calamari rings and bay scallops. I am sure at the time I had a major plan for
it, but it had escaped my mind. The recent gloomy weather requires something warm eaten with a spoon, so I went to searching recipes that I
could use with this seafood mixture.
Pasta with a seafood (like this) always is my usual choice, but my
husband is not much of a pasta fan and I would ultimately be the one finishing
it off. So, I and my thighs, decided
against it and started searching for seafood chowder recipes, not that a cream
chowder is any better, but you understand?
There are a lot to choose from, but I ultimately decided on
this one because I had all the ingredients
I needed already. Remember that
irrational fear of being hungry? It's actually helpful.
 |
| Picture courtesy of Movita. I'm a bad blogger and took no pictures. Hunger was in charge. |
I actually followed the recipe as precisely as I could
except for a few adaptations.
1- I used the
thawed seafood mix (shrimp, scallops, calamari) instead of the fish and the
lobster. Next time I will add the
lobster because you know it will take this recipe to another level.
2- I added some sliced crisp bacon pieces that were
left over from that morning and crumbled them on top.
Follow the directions! Simmering at low is helpful to keep the seafood from getting chewy. The next day
the chowder was really better, but we had so little left it was hard to
share. I had made the chowder before
noon and we actually ate around seven PM.
It had plenty time to sit and get all those flavors to develop.
If you are planning on making this for a group, double the recipe. What I made was barely enough for just the two of us.
Enjoy!
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