Autumn Gulf Coast Seafood Chowder

Serves:
6-10
Chef:
Irv Miller
Ingredients:
12 Cedar Key clams, steamed open
6 Scallops, cut in half, pan seared
12 Gulf shrimp, peeled, deveined, diced large, sautéed in butter until meat turns white
6 ounces Butter
1 cup Tasso, country ham, or bacon, diced small
1 cup Onions, diced small
½ cup Celery, diced small
2 cups White wine
6 ounces Flour
1 quart Vegetable stock, heated
1 quart Fish or clam juice, heated
1 Bay leaf
2 teaspoons Old Bay Seasoning
2 cups Heavy whipping cream
1 cup Butternut squash, peeled, seeded, diced, and boiled until tender
1 cup Idaho potatoes, diced and boiled until tender
½ cup Parsnip or turnip root, diced and boiled until tender
1 cup Rutabaga, diced and boiled until tender
1 cup Beets, diced and boiled until tender
Instructions:
Add butter to a heavy-bottomed soup pot and turn heat to medium high. Add tasso, onions, and celery. Sauté 5 minutes or until vegetables are tender. Deglaze with white wine. Add flour gradually, stirring; then cook for several minutes. Add hot broths, return to simmer, whisk with wire whisk. Add bay leaf and seasoning and simmer 35 minutes. Do not let the soup burn on the bottom. Add cream, butternut squash, parsnips, potatoes, and rutabaga. Simmer 10 additional minutes. Add prepared seafood, adjust seasonings, and drop in beets just before serving.