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[RECIPE] Seafood Chowder In A Semolina Bread Bowl

[RECIPE] Seafood Chowder In A Semolina Bread Bowl

What You Need:
1 pound of jumbo shrimp
1 pound of scallops
1/2 pound of lump crabmeat
2 shallots
3 celery stalks
2 red skin potatoes
1/2 cup of fresh corn kernels
4 tablespoons of unsalted butter
1/4 all-purpose flour
2 Knorr shrimp bouillon cubes
2 1/2 of water
2 tablespoons of heavy cream
1 tablespoon of minced parsley
1 dash of kosher salt
1 dash of ground black pepper
1 stew pot
1 pot to boil water

1. Prep work – dice the shallots, celery stalks, and red skin potatoes. Rinse the shrimp and scallops in cold water. I bought my shrimp cleaned, so I can save time and the frustration of deveining and removing it from the shell. Cut the scallops into bite-size pieces.

2. Heat up the stew pot on medium to low heat. Add the shallots, celery, corn, and potatoes. Stir occasionally for about 15-18 minutes. Make sure the potatoes are almost cooked.

3. Since I couldn’t find seafood stock at my local supermarket, I was forced to buy shrimp bouillon cubes. In a separate pot, boil the water and cubes. Stir to make sure the cubes dissolve completely.

4. Back to the stew pot. It’s time to add the flour. Sprinkle the flour and stir until you can’t notice the flour over the mixture. Continue to do so, until all of the flour is used. Make sure the heat is on low. You don’t want the flour to burn to the bottom of the pot.

5. Add the boiling stock to the stew pot and stir. Now, you’re ready to add the seafood. Cook for an additional 10 minutes. Add the heavy cream for a nice hearty thickness and use a dash of salt and ground pepper to taste. Don’t over do it. Seafood is naturally salty.

6. Here’s the fun part. Lets make a bread bowl. Pick a round loaf of bread. Gut the middle and there you go. It’s that simple.

7. Pour the chowder into the bread bowl and garnish it with fresh parsley.

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