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photograph by Melissa Placzek

“Only the pure of heart can make good soup.” ~Beethoven

~Seafood Chowder~

3 Tablespoons extra virgin olive oil

2 celery stalks, coarsely chopped

1/2 green pepper, chopped

1/4 cup fresh parsley, chopped

4 small red potatoes, 3/4 inch cubes

1 teaspoon sea salt

1 teaspoon white pepper

5 green onions + tops, coarse chopped

3 cups frozen corn, thawed

1 cup fish stock

2 cups chicken stock

1 cup dry, white wine

2 cups half and half

1 lb fresh salmon, 1/2 inch pieces

1 lb fresh shrimp, shelled-tails removed

grated zest of 1 lemon

juice of 2 lemons

3 Tablespoons butter

4 Tablespoons minced, fresh dill

Heat oil in a dutch oven. Saute celery, green pepper and parsley for 2 minutes. Add potatoes, salt and white pepper and cook 5 minutes more. Add green onions, corn, stocks, and wine. Scrape pot with a wooden spoon. Bring to boil. Reduce heat. Cover and simmer gently for 12 minutes, or until potatoes are just tender. Add half and half. Allow to simmer gently, uncovered for 3 minutes. Stir in salmon, shrimp and lemon zest. Simmer gently until seafood is cooked through. (about 4 minutes.) Add lemon juice, butter and salt and pepper to taste. Top with fresh, chopped dill before serving.

Enjoy!

~Melissa