Gastronomy: The Perfect Winter Meal is Seafood Chowder

When I think of the ultimate winter meal, soup is always on the top of my list. What better way to spend a winter evening than a hearty bowl of soup, a chunk of crusty bread, and a frosty mug of beer?

This recipe for seafood chowder is savory and rich without being too thick, as many cream soups tend to be. It is sure to warm your heart, fill your belly, and make the bitter cold seem bearable. I recommend picking up some Goose Island Matilda to go with—it’s a top-notch, Chicago brewed, Belgian-style ale (and my obsession as of late).

3 strips bacon, diced
1 large shallot, chopped
1 T thyme, chopped
3 celery ribs, diced
½ c white wine
½ stick butter
¼ c flour
6 c fresh chicken stock or three cans
2 potatoes (skin on), cubed
1 c heavy cream
½ lb salmon
½ lb mini sea scallops
1 lb whitefish, cod, sea bass or tilapia (I usually use two of these—1/2 lb each)
¼ c parsley, chopped
1 c white cheddar cheese, grated
Sea salt and fresh ground pepper

In a large Dutch oven, sauté bacon until golden (about ten minutes). Add shallot, thyme and celery and cook until translucent. Deglaze with white wine, scraping the bits off the bottom of pan; simmer until liquid is reduced. Add butter and flour to form a roux. Cook roux over low heat until gold in color, about twenty minutes. Add chicken stock and potatoes; bring to a simmer. Cook on medium heat about 45 minutes. Add heavy cream and seafood. Cook another 30 minutes over low heat; add salt and pepper to taste. Serve in low bowls with grated cheese and a bit of parsley. Serves 8.