Recipe For Fish Chowder

I know this is basically a BBQ blog, but I also like to include cooking and grilling once in a while. And, my goal is to pass on cool recipes as I make them and this is a fish & seafood chowder one.
One of the basic ingredients in this recipe is leeks. Some of the traditional leek recipes I don't particuliary care for, but this one is super.
So, let's bag traditional and use leeks in an exciting chowder, along with hard body fish, shrimp, Andouille sausage and lots of veggies.
The Andouille sausage is where the grilling comes in. In fact, there is no reason you couldn't do this whole recipe on the barbecue grill. The Andouille adds tons of unique flavor, spice and a little "hot".

2 pounds of red potatoes

3 cloves of finely chopped garlic

3 stalks of celery halved and cut into bite size chunks

3 large carrots sliced

3 to 4 leeks cut length-wise and into small bite size chunks

2 14 oz cans of diced tomatoes

4 14 oz cans of low sodium chicken broth

6 Andouille Sausages

� pound of Tiger Shrimp peeled and deveined

2 lbs of Cod, Salmon or whatever (Best half frozen)

Emeril's Original Essence (See Bottom Of Page)

Old Bay Seasoning (See Bottom Of Page)

EVOO

When I make a soup, or a chowder like this, I don't like to take shortcuts and cook everything together in a big pot. My way takes time, but I find that a soup, stew, chowder or whatever comes out much better than if I did the all-in-one thing.
Hope you are not in a hurry!
For best results, nuke or bake the potatoes ahead of time and put them in the refrigerator overnight. This allows them to firm up. Next, cut them up into bite size chunks, and in a separate skillet brown them up in EVOO. Sprinkle with Essence and set aside.
Cut the half frozen fish into bite size chunks. Sprinkle with Old Bay and fry. Cook the shrimpies. Set aside.
Grill the Andouille on the barbie whole, or broil in the oven over a drip pan. Cut into bite size chunks. Set aside.
Now, it's pot time! I have an 8 � quart pot that's just about right. I can use it on the grill (My Traeger Grill), or the stovetop, whatever is convenient. However, things just kind of taste better when cooked outside.
Chop your garlic and cover it with enough olive oil so that you can caramelize it. In other words, you want a nice golden brown touch to the garlic. Before it is fully cooked, add the carrots, celery and leeks. Cook for about six or seven minutes until the leeks soften up.
Add the diced tomatoes, along with their juices, potatoes, Andouille and two cans of chicken broth. Heat up to temperature, but don't boil the nutrients out.
I prefer not to add the fish or the shrimp to the pot that way I don't have to worry about spoilage. As you serve it, add the fish and shrimp to the bottom of a soup bowl and pour the stock over the top just prior to serving. You'll discover that even if you didn't add fish or shrimp it would still be a delicious chowder.

Labels: Chowder Recipes, Fish Chowder, Leek Recipes, Leek Soup Recipes, Lodge Dutch Ovens, Recipe For Fish Chowder, Recipe For Leek Soup, Seafood Chowder, Traeger Grill, Traeger Recipes