Cape Cod Local Chowder and Portuguese Chorizo Recipe

Staff Writer
Cape Cod Chowder
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

Ready in
45 m
4
Servings
1604
Calories Per Serving
Deliver Ingredients

Ingredients

  • Sea Salt
  • 3 one-pound Cape Water lobsters
  • Vegetable oil
  • 3 yukon gold potatoes
  • 1 large white onion
  • 4 Ounces diced Portuguese chorizo
  • 1 piece celery root
  • 7 garlic cloves
  • 5 plum tomatoes
  • 1 bunch celery
  • 2 carrots
  • 1 Cup brandy
  • 5 plum tomatoes
  • 1 bunch fresh tarragon
  • 3 fresh bay leaves
  • 1 bunch fresh thyme
  • 3 Tablespoons Arborio rice
  • 7 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.

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.

Nutritional Facts

Total Fat
97g
100%
Sugar
14g
N/A
Saturated Fat
48g
100%
Cholesterol
681mg
100%
Protein
75g
100%
Carbs
68g
23%
Vitamin A
1043µg
100%
Vitamin B12
5µg
85%
Vitamin B6
2mg
85%
Vitamin C
76mg
100%
Vitamin D
2µg
N/A
Vitamin E
10mg
48%
Vitamin K
59µg
74%
Calcium
603mg
60%
Fiber
11g
43%
Folate (food)
145µg
N/A
Folate equivalent (total)
180µg
45%
Folic acid
21µg
N/A
Iron
8mg
44%
Magnesium
266mg
66%
Monounsaturated
36g
N/A
Niacin (B3)
12mg
58%
Phosphorus
946mg
100%
Polyunsaturated
8g
N/A
Potassium
2691mg
77%
Riboflavin (B2)
0.6mg
34.2%
Sodium
2656mg
100%
Thiamin (B1)
0.6mg
42%
Trans
1g
N/A
Zinc
15mg
100%

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