Pacific Seafood Chowder.
Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you'd like, including clams, mussels, lobster, or cod.

Ingredients

3/4 cup dry white wine 1 sachet d’epices, including 1 crushed garlic clove, one 1-inch piece peeled ginger,…

CIA FOODIES

Pacific Seafood Chowder

Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you'd like, including clams, mussels, lobster, or cod.

Ingredients

  • 3/4 cup dry white wine
  • 1 sachet d’epices, including 1 crushed garlic clove, one 1-inch piece peeled ginger, 2 lemongrass stalks, cut into 1-inch pieces, and 6 kaffir lime leaves
  • 1 qt bottled clam juice
  • 3 cups unsweetened coconut milk
  • 1/2 cup heavy cream, warm
  • 2 tablespoons red curry paste
  • Cornstarch slurry: 1 teaspoon cornstarch combined with 1 teaspoon cold water, or as needed
  • 1/2 lb snapper fillet, skinned, and cut into medium dice
  • 1/2 lb shrimp (16/20), peeled, deveined, and cut into medium dice
  • Juice of 1/2 lemon
  • Salt, as needed
  • 1/4 cup basil chiffonade

Directions

  1. In a soup pot over high heat, combine the wine and the sachet and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the clam juice, coconut milk, and cream and bring the mixture back to a boil. Stir in the curry paste.
  2. Stir the cornstarch slurry into the soup. Simmer until the soup thickens, about 30 seconds. Remove and discard the sachet.
  3. Add the snapper and shrimp and continue simmering until the seafood is cooked through, 3 to 4 minutes.
  4. Season with the lemon juice and salt and serve immediately, garnished with the basil.

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