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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Creamy Jerked Seafood & Sweet Potato Chowder
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A wonderful combination of Carribean flavors...a seafood blend with sweet potatoes in a delicious creamy soup! 45 minutes 8 servings Ingredients ¼ cup scallions, thinly sliced ¼ cup shallots, thinly sliced 3 cloves garlic, minced 1 qt seafood stock 1/2 cup all purpose flour 1/2 cup melted butter or margarine 1/4 lb. medium shrimp, peeled & deveined 1/4 lb bay scallops ¼ lb octopus, thinly sliced 2 teaspoons kosher salt 1/2 teaspoon cinnamon ¼ teaspoon allspice 1/4 teaspoon black pepper 2 tablespoons jerk seasoning 2 cups heavy cream 2 cups coconut milk 4 cups sweet potatoes, diced 1/2 lb claw crabmeat 2 cups smoked gouda cheese, shredded Directions Spray a large stock pot with non stick cooking spray and add the shallots, scallions, and garlic sauté for three minutes. Add seafood stock bring to a boil. Reduce heat and simmer for 10 minutes. Make a roux with the flour and butter, mixing together until smooth. Add roux to pot and increase temperature to boiling once again, whisking contents to ensure lumps are removed. Simmer for one minute and then add shrimp, scallops, octopus, kosher salt, black pepper, cinnamon, allspice, jerk seasoning, heavy cream, coconut milk and sweet potatoes. Continue to simmer for 10 minutes or until chowder is thickened and sweet potatoes are tender. Remove from heat, whisk in crabmeat and cheese cover pot and let sit for ten minutes. Stir before serving. Serves 8
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