New England Seafood Cookbooks/Recipes?

New England soup factory cookbook

take the creole seasoning out and add scollops and lobster to this recipe and you could easily win a seafood chowder contest up here in new england
 

5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic

1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream

1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed



Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
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5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic

1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream

1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed



Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
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