Carolyn’s Winter Chowder

(A good way to warm up on a cold January or February day)

• 1 large white or yellow onion
• 2 shallots
• ¼ cup butter
• 3 or 4 large potatoes (Yukon gold or superior. Not russets)
• 2-3 cups vegetable broth
• 1 carrot
• 1 cup frozen corn
• 1-1½ pounds haddock or cod or similar white fish
• 1 pound peeled raw Maine shrimp
• 1 quart half and half
• Salt and pepper to taste.
• 2 scallions or some greens from a sprouting onion in your pantry.

Dice onions and shallot. Melt butter in large soup pot. Add onions and shallots and sweat on medium low heat. Stir and cover. Chop potatoes into ¾" cubes.  When onions become translucent, add potatoes and stir, coating the potatoes with the butter in the pot. Sprinkle a little salt and cover.  Grate the carrot. Stir in carrot and vegetable broth (you need just enough broth to almost cover the vegetables so far. Cover and bring to a simmer. Add frozen corn. Let cook 20 minutes or so until potatoes are almost cooked. Chop fish into small chunks. Reduce heat to low. Stir in fish and let cook 10 minutes.  Add shrimp. Stir and add half and half (just enough to cover contents of pot by about 1 inch). Bring back to a simmer. Stir and cook until shrimp in just cooked but not mushy. Chop scallion and sprinkle on top of chowder. Add salt and pepper to taste. Serve with crackers or biscuits.

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Snell Family Farm - Buxton, Maine - 207.929.6166