FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Southwest Seafood Chowder
| Southwest Seafood Chowder | Print |
Recipe By: Alice Morrow
Southwest Seafood Chowder
Ingredients
- ¼ c. canola oil
- 1 yellow onion, coarsely chopped
- 3 T. minced garlic
- 2 large ancho chiles, seeded and torn into large pieces
- 1 c. dry white wine
- 1 t. fennel seeds
- 1 (28-oz.) can crushed tomatoes
- 1 c. whole milk
- Salt and red/black pepper
- 1 lb. baby Yukon gold potatoes, peeled and cut into pieces
- 1 small red onion, finely chopped
- 1 celery rib, finely chopped
- 1 fennel bulb, finely chopped
- 1 (10-oz.) pkg. frozen corn kernels, thawed
- 2 t. smoked sweet paprika
- 1 lb. skinless, boneless firm white fish, eg. Talipia, halibut, etc., cut into 1 ½” cubes
- 1 lb. peeled medium shrimp
- 1 lb. peeled crawfish tails
- 1 lb. lump crabmeat
Instructions
- In large pot, heat 2 T. oil. Add yellow onion, garlic, ancho chiles, and fennel, cook and stirring frequently, until onion is browned.
- Add wine and cook until mixture is reduced by half. Add tomatoes and 4 c. water and bring to boil. Cook until veggies are tender and broth is slightly reduced. Stir in milk.
- Place the mixture in large bowl and with hand held immersion blender, puree it.
- In the large pot, add rest of canola oil, and add potatoes and stirring occasionally, until they are lightly browned. Stir in red onion, celery, fennel and corn. Add paprika and cook until celery is tender.
- Add soup to the pot. Add the fish, shrimp and crawfish (which have been seasoned), to the pot. Cook about 5-7 minutes. Add crabmeat and cook another 3 minutes or until hot.
- Taste for seasoning. Serve with hot crusty bread or oyster crackers.
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