Ingredients

Chowder Base

• 5 to 6 strips thick-cut smoked bacon, raw or pre-cooked
• 2-3 cups Cauliflower Purée; if frozen can be microwaved first or used directly
• 6-8 cups Seafood Stock; if frozen can be microwaved first or used directly
• 3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
• 1 tablespoon thyme leaves
• 2 dried bay leaves
• 1 cup very finely diced shallots
• ½ cup small-diced peeled carrots, blanched
• ¼ cup freshly squeezed lemon juice
• Kosher salt
• Freshly cracked white pepper
• 1 teaspoon minced dill, optional
• Extra-virgin olive oil for drizzling

Seafood for Serving

Use about 3-4 ounces seafood per serving. Good options include:

• Lobster tail meat, cut into bite-size morsels
• Shrimp, peeled and deveined
• Scallops, halved or quartered if large
• Firm white fish, cut into bite-size pieces
• Crab meat, picked over for shell fragments
• Smoked fish, flaked into bite-size pieces

Method

Prep

• If using raw bacon, cut it into matchsticks about ⅛ inch thick.
• Prepare the seafood separately and refrigerate until needed.
• If using lobster tails, remove the lobster from the shells and cut the meat into bite-size morsels.

Build the Chowder Base

1. In a large heavy-bottomed pot over medium-high heat, cook or reheat the bacon, stirring often until darkened and crisp. Transfer the bacon to a plate and reserve for serving.

2. Add 6 cups of the seafood stock and the cauliflower purée to the pot and bring the liquid to a simmer. Stir until the purée is fully incorporated. Add more stock as needed to reach the desired chowder consistency.

3. If needed, use an immersion blender to smooth out the soup base. The goal is to achieve a velvety texture reminiscent of a creamed soup.

4. Add the shallots, white and light green parts of the green onions, carrots, thyme leaves, and bay leaves to the pot and stir into the soup. Simmer on low heat for 10 minutes.

5. Remove from the heat and season with the lemon juice, salt, and white pepper. Add the dill, if using.

6. Use immediately, refrigerate, or freeze as a chowder base.

Finish at Serving

1. Bring the chowder base to a gentle simmer. Add stock if needed to loosen the texture.

2. Add the seafood and cook gently just until done. Do not boil.

3. Cooking time will vary by seafood. Shrimp, scallops, lobster, and small pieces of fish usually need only 2-4 minutes. Crab meat and smoked fish are already cooked and should be warmed only briefly.

4. Ladle into bowls. Garnish with crispy bacon, thinly sliced green onion tops, and a drizzle of olive oil and serve.

Storage

For best results, store the chowder base separately from the seafood and add seafood only when serving.

Refrigerate the chowder base in an airtight container for up to 4 days. Store the bacon garnish separately so it stays crisp.

Freeze the chowder base for up to 3 months. Thaw overnight in the refrigerator or reheat gently from frozen over low heat, stirring often.

Reheat the base gently over low heat until hot, then add the seafood and cook only until just done. Do not boil after adding seafood, or it may become tough.

Freezing finished chowder with seafood is not recommended. The base freezes well, but lobster, shrimp, scallops, and fish are best cooked fresh at serving.

Inspirations

• New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine: Lobster Chowder with Cauliflower Puree