Author: Chef Julius
• Tuesday, March 06th, 2012

Good Morning,

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)

4oz Pollock

4oz Turbot

4oz Cod

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

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