Cape Cod Local Chowder and Portuguese Chorizo Recipe

Cape Cod Chowder
Staff Writer
Cape Code Local Chowder
Jamie Donovan
Cape Code Local Chowder

"As the price of lobster can be more on the expensive side, this recipe aims to utilize the entire lobster, including the shell for a flavorful stock that serves as the base for this winter chowder. The recipe takes the lobster, a very special ingredient, and makes it approachable by all" — Executive Chef Daniel Kenney, Sea Crest Beach Hotel

4
Servings
238
Calories Per Serving
Deliver Ingredients

Ingredients

  • Sea Salt
  • one-pound Cape Water lobsters
  • Vegetable oil
  • yukon gold potatoes
  • large white onion
  • 4  Ounces  diced Portuguese chorizo
  • piece celery root
  • garlic cloves
  • plum tomatoes
  • bunch celery
  • carrots
  • 1  Cup  brandy
  • plum tomatoes
  • bunch fresh tarragon
  • fresh bay leaves
  • bunch fresh thyme
  • 3  Tablespoons  Arborio rice
  • cloves garlic
  • 1  Cup  Chardonnay
  • 1/2  quart heavy cream
  • 1/4  Pound  unsalted butter
  • Cracked black pepper

Directions

Directions

Begin by poaching the lobsters in a salty boiling water for five minutes, then cool the lobsters in ice water, and remove all the meat.

In a large, heavy bottom stock pot on medium high heat, add the lobster shells into hot vegetable oil and brown them, crushing the shells with a heavy spoon. After five minutes add the chorizo and half of the vegetables (reserve the other half, with a small cube dice, including all the diced potatoes) that have been medium diced.

Turn the heat down to medium low, and then add the herbs and rice, sauté for another five minutes and then deglaze the bottom of the pot with the brandy and chardonnay. Reduce the liquid by half, and then cover the ingredients of the pan with spring water, simmer for 25 minutes or until a strong flavor has developed, then turn the heat down to low. Add the heavy cream, simmer for another 15 minutes.

In a separate pot, sauté the reserved diced vegetables and the diced potatoes. Once they are tender, add the strained lobster soup and simmer until tender. Then you need to crush all of the ingredients as much as possible, using a potato masher works well. Strain all the shells and vegetables, add the reserved meat of the lobster, season with sea salt and cracked pepper, and serve with a glass of chardonnay.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Cholesterol
18mg
6%
Carbohydrate, by difference
30g
23%
Protein
10g
22%
Calcium, Ca
46mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
101µg
3%
Folate, total
38µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Sodium, Na
349mg
23%
Water
45g
2%
Zinc, Zn
1mg
13%

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.