We had an amazing time at the 2nd Annual Chowdah Fest last night! As promised here is the recipe for my Chilean Seafood Chowder, along with a notations on creating a vegetarian version of the dish.
We are very pleased to announce that our chowder won FAN FAVORITE!!
We are honored to be a part of the elite winner’s circle along with Giuseppe Tentori from GT Fish & Oyster and Sarah Grueneberg of Spiaggia.
Chef Julius’ Chilean Seafood Chowder with Merken
4-6 cups of Mushroom Stock
1 can of Nurture Foods Garbanzo Beans (drained)
4 medium shallots (diced)
1 leek (thinly sliced- white and light green part only)
3 oz sun-dried tomatoes (thinly sliced)
¼ cup roasted garlic
2Tb Local Folks Foods Stone Ground Mustard
3Tb Chilean Olive Oil
½ cup tomato puree
3oz Slather Brand Slathering Sauce
½ cup Mae Ploy Sweet Chili Garlic Sauce
½ cup Chilean Sauvignon Blanc wine
1 cup heavy cream
2Tb Sabor Rojo chile merken
3oz Epicurean Gourmet Porcini Sage Butter
8 oz Chilean Sea bass (cut into 1in pieces)
8-10oz Little Neck Sea Clams (drained)
3oz Razor Clams (chopped)
1TB Lavender honey
Chef Julius’ Salt and Pepper to taste
In a large stock pot or Dutch oven, bring the mushroom stock to a low boil.
In a sauté pan on medium heat, add 2TB olive oil (1min), shallots (2min), leeks, sundried tomatoes, roasted garlic, 1tsp merken and sauté 3-5min
Add the mix to the mushroom stock. Return the pan to the heat. Add the additional olive oil.
Add the cod and sea bass to the oil, season w/ salt & pepper. Only sauté for 1-2min. Add the mix to the stock pot.
Increase heat on stock pot to med-high. Add tomato puree, Sweet Chili Garlic Sauce, mustard, wine, merken, Pollock, garbanzo beans and turbot.
Cook at this level for 15-20min. Lower heat back to medium, add clams, 1tsp salt, 1 TB pepper. Cook at this level for 20min.
Next add cream and Porcini Sage butter (be sure butter is cold), honey and Slather Sauce. Let cook on low for 30-45min. Salt and pepper to taste…serve hot & ENJOY!
For vegetarian version, simply remove the fish