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Chesapeake Chowder
Adapted from Bob Kinkead
Published April 2004

Yield: 8 servings

6 ounces jumbo lump crabmeat, picked for shells
4 ounces Rockfish filets or other white fish, cut into 1-inch pieces
12 each oysters, shucked and juices reserved
1 1/2 ounces Virginia ham, cooked, and finely diced
2 ounces bacon, diced
16 ounces fish stock or clam juice
1 Tablespoon fresh thyme
2 1/2 large potatoes, peeled, diced and blanched
1 medium yellow onion, diced
1 medium leek, diced, white part only
2 cups corn, freshly husked and desilked
3 ounces dry white wine
2 1/2 ounces sherry
3 each shallots, peeled and minced
2 1/2 Tablespoons chives, chopped
3 Tablespoons butter
3 teaspoons all-purpose flour
16 ounces heavy cream
Sea salt and freshly cracked black pepper to taste

In a sauté pan, place the butter and heat until bubbling. Add the leeks, onion and shallots and cook until transparent. In a separate pan, add the bacon and cook until crisp. Add the flour and cook for 5 to 6 minutes. Add the fish stock or clam juice, oyster liquor, white wine and Virginia ham and bring to a boil. Add the onion mixture and reduce by one third. Add the corn and cook for 4 minutes. Add the potatoes and rockfish and bring to a boil. Add the cream, sherry, crabmeat and thyme and bring back to a boil. Season with salt and pepper – the ham is very salty so the chowder won’t need much.

Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn bread sticks or crackers.

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