Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, February 08, 2009

Slow Soupers~ 5 Islands

It is time for another Sunday Slow Souper specialty. This is Sheena's favorite soup, I'm sure it is warm and filling for those cold Canadian evenings. She wasn't sure how it got the name of 5 island chowder... there is enough seafood in it to account for 4.

I served it at our 'Souper Bowl' party last weekend. With roast beef and gorgonzola sandwiches, cheese dip and wings, this soup was just perfect.
5 Island Chowder
Sheena says~This recipe serves 12, and leftovers do not freeze well. Unless you are feeding a crowd either cut the recipe in half, or divide and freeze a portion when you get to the ‘may be prepared ahead to this point and frozen’ bit.
1 cup butter
2 cups chopped onion
4 cups chicken stock or clam juice
2 cups chopped celery
6 carrots – chopped
2 tsp salt (now that we watch our salt intake I greatly reduce or omit salt)
¼ tsp freshly ground pepper
2 lb haddock fillets cut into chunks
4 cups whole milk
2/3 cup all purpose flour
2 cans baby clams
1 lb cooked small shrimp (reserve a few shrimp for garnish)
1 lb crab (I sometimes omit the crab unless it is in season (i.e. cheap) or I am making the chowder for a special occasion)

In a large saucepan or soup kettle melt the butter. Add onions and cook over low heat for a few minutes until soft. Stir in stock, celery, carrots, salt and pepper. Bring to a boil and simmer, uncovered, for 20 minutes, or until carrots are tender. Add fillets, cover and cook for 5 minutes.
(May be prepared ahead to this point and frozen; thaw and reheat before continuing to next step)

Stir enough of the milk into the flour to make a smooth paste. Gradually stir paste into the soup, then stir in remaining milk and simmer until the mixture thickens slightly. Just before serving stir in clams, shrimp and crab, leaving on stove for long enough for these additions to heat through. Taste and adjust seasoning.
The next time I make it I will cut back on the butter for sure and maybe half the recipe! Other than that it was a great and filling soup.

Y'all enjoy!


Char said...

I'm not that big on clams - is it good without them?

Sandi @the WhistleStop Cafe said...

Char~ If you put enough crab and shrimp in anything I think it would be good.

Pat@Back Porch Musings said...

Sounds yummy! We love clam chowder, so I think we would like this too.

Sixpence and a Blue Moon said...

OMG, this looks and sounds delicious.

Chef E said...

No leave the butter, lol, I love the way this looks, bet it was yummy!

Sandi @the WhistleStop Cafe said...

Pat~ this is very much like a clam chowder
6pence~ delish
ChefE~ It would have been heavy on the butter even for Paula Deen... and that is saying a lot!

barb cabot said...

This soup looks and sounds good Sandi but what really got me was the Roast Beef and Gorgonzola sandwiches! Mmmmm sounds like a great party. Bet you all had fun.

Janet said...

Hello! Love the chowder recipe it is very similar to the one my Mom & I make. Try adding just a little curry powder (or paste) - like 1 tsp or less. You won't taste the curry but it really pumps up the flavour!

Janet in Canada

Kathleen said...

Oh this looks so yummy!!

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