Hearing the distinctive synchronicity of ocean waves, feeling the reflected energy from the sun and breathing the salty freshness of warm air brings us joy. Those aesthetic summer landscapes heal urban strife. The seabirds flock to the shore just as we do. Coastal cuisine reinforces the senses. Whether it is a fresh catch or the blend of flavorful of chowder, we love the tastes from the sea and we love where the sun meets the stove. So, bring on the summer fun with my Beachcomber’s Chowder! © Kelly McBride Loft
Kelly’s Beachcomber’s Chowder
In a large pot, cook 4 large diced potatoes, until just tender. Drain and set aside. In a six quart pot, cook 1 chopped onion and 1 chopped green pepper in a 1/2 stick of butter. Remove the onion and green pepper. Melt 1/2 stick of butter in the pot and sprinkle 4 – 5 tablespoons of flour to make a roux and stir to incorporate the ingredients. Gently and slowly add pre-heated milk (up to 2 cups). Keep stirring so that no lumps form. Add 4 tablespoons of Sherry. Add a bay leaf, Kosher salt and fresh pepper. Simmer on a very low heat for about 30 minutes. Just before serving, sear fresh scallops and drop the scallops into the chowder. Add the pre-cooked diced potatoes to the chowder. Serve to your sun-kissed dear family and friends. © Kelly McBride Loft