It was bitterly cold this morning when I walked the dog. And there I was, looking like a bag lady in sandals, knee length dress and a light winter coat. The weather has been so weird! A few days of hot, hot weather then anything goes; rain, warm, humid, cold. It’s a miracle that we’re not down with severe head colds!
After returning to the house, I checked the weather forecast and they are predicting a 5 day drop into the 60s! Lord have mercy! Good thing I decided to make a Sunday seafood chowder. And there is that bag of calamari, shrimp and mussels from Picard to get through 😉
Shivering and continuing with my Sunday lunch planning, while the dog was deciding whether to do the right thing or go blind, I thought garlic parsley croutons would pull this pot of fisherman’s chowder together.
This turned out well but the next time, and you can do it this time, I’ll add a splash or two of white wine.
1 lb mixed seafood (mussels, shrimp, calamari)
5 ounces of bacon, chopped
2 large leeks, thinly sliced
2 tbsp butter
1 lb of potatoes, cut into coarse cubes
1 1/2 quarts court bouillon
Salt and pepper
10 ounces of cream
Fry the bacon until it begins to crisp, remove from pan to paper towels and set aside. Saute the leeks in the butter until soft and set aside.
Put the bacon, leeks and potatoes in the court bouillon, add salt and pepper, bring to a boil then simmer for 20-25 minutes until potatoes are cooked.
Add the seafood and cook for 2-3 minutes, remove from flame and stir in cream.
Garlic Parsley Croutons
10 pieces of thinly sliced French baguette
3 garlic cloves
2 tbsp olive oil
2 tbsp butter
2 tbsp chopped parsley
Saute the garlic in the butter and olive oil. Remove from the flame and add the parsley. Toss the baguette slices in the garlic mixture until well coated. Bake in a 275 degree oven until dry.