Day 228: I love cooking with wine; sometimes I...
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To enhance your next dinner party, why not serve a beautiful seafood chowder enriched with all the fantastic flavors of the sea in a light creamy broth. Seafood chowder is not difficult to make and you will truly impress your guests with your cooking skills. Here is an easy seafood chowder recipe which can be served as a first course, or served on its own with crusty bread and a salad.

To further enhance the culinary experience be sure to pair an appropriate wine with the seafood chowder. Choose a white wine such as a Chardonnay Blanc or a Pinot Grigio, as their gentle flavors will compliment the delicate flavors of the fish in the dish. Most robust red wines or very tannic red wines will overpower the fish and may even cause a metallic or steely taste when consumed together. The Chardonnay offers crisp and fruity flavors that will go well with the light buttery, creamy flavor of the chowder, while the acid content of the wine will bring out the flavor of the seafood.

Serving this delicious seafood chowder paired with the right wine is sure to make your next dinner party a hit.

Creamed Seafood Chowder

3 onions

1 tsp. minced garlic

3 TBSP. butter

2 TBSP. flour

In a large stock pot, melt butter. Add onions and garlic and saut until onions are transparent. Stir in flour and brown.

Add to pot:

6 cups chicken stock

3 small potatoes, peeled and cut in small cubes

2 stalks celery, sliced

1 tsp. Salt

tsp. Pepper

1 TBSP. Basil

1 tsp. Thyme

Bring to a boil. Turn heat down and let simmer until vegetables are tender when pierced with a fork. In small batches, puree soup in blender until smooth. Return mixture to pot.

Add:

pkg. frozen mixed seafood

2-3 pieces of fish (cod, sole, etc.) cut in chunks

2 cups small shrimp

Bring soup to a boil and turn down and simmer for 12 minutes. Add 1 cup half and half cream.

Heat through and serve hot.

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