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Hudson Valley Seafood Chowder tm.

 In the interest of appreciation for the work that goes into producing what we believe is the finest chowder in the world, I am providing the recipe for our namesake seafood stew. As executive chef of an awesome seafood market, I am excited to have developed the signature chowder that we are building HVS brand around! It starts with a stock that I make from the myriad of seafood trim that we produce daily. The idea of the soup is that it does what a well appointed home cook would do- utilize the WHOLE FISH including heads, shells and bones. This helps reduce overall cost of seafood, which benefits the entire food chain. 
After the stock is perfect, we chop fresh mirepoix, dice potatoes, cut corn from the cob (which we use to enrich the stock), course grind fresh fish trim such as cod, swordfish, grouper, halibut etc.,and add fresh chopped clams.
I finish the base with fresh heavy cream, Tabasco, and Brooklyn Cider House Still Dry Cider. The result is what I describe as a hybrid between lobster bisque, New England clam chowder, and corn chowder. Utilizing cider instead of dry sherry, really puts a refined twist on this silky stew. 

Please enjoy!

- John

Begin:

1 gallon of HVS Stock

2 cups diced celery

2 cups diced carrot

2 cups diced onion

-Boil for 1 hour

Add: 

2# diced red skinned potatoes

3 cups of HV corn off the cob (reserve cobs)

3 T sea salt

1 T freshly ground black pepper

6 sprigs fresh thyme- whole

2 T Tabasco

Grind and add to simmering soup:

1# combination of fish trim ( cod belly, swordfish collar meat, shrimp, lobster, scallops etc.)

Finish:

(while simmering well-)

2 cups fresh raw chopped clams w/ juice

Stir in a slurry of 2 cups all purpose flour mixed w/ 3 cups cold water

Once thickened to desired consistency:

Add 2 cups heavy cream

1/2 cup Brooklyn Cider (Dry Still)

adjust seasoning with sea salt and pepper

Serve with Oysterettes and a big spoon!

Hudson Valley Seafood Stock:

To a 5 gallon pot add:

12 lobster bodies and shells

4# Halibut and/ or Cod racks (heads and bones cleaned of gills, scales and guts)

1/2 cup tomato paste

Corn cobs from chowder prep.

Onion peels, leeks, shallots, carrot peels, celery ends, split garlic bulb, bay leaves, fresh thyme, Old Bay. 1 lemon cut in half.

Cold water to cover.

Bring to a simmer and cook for 3 hours.

Strain and reserve for use as chowder base

HVS Chowder II:

In order to satisfy the non-dairy and gluten-free desires of our clientele, I have developed a "Lower Hudson Valley" version of our chowder. We leave out the cream and flour, and replace them with diced tomato, minced garlic, and saffron.

The result is a very rich and satisfying seafood stew without any of the guilt!