Seafood chowder is cold-day comfort food

PHOTOGRAPHER: Jeff Wilkin

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Chilly weather means hearty food.

Like it or not, cooler temperatures are coming. For Karen Sue Garback-Pristera, that means potatoes, onions, carrots, celery, lobster and shrimp will soon show up in her kitchen. They’re all part of her Golden Seafood Chowder.

“It’s a welcome change from clam chowder,” she said. “This ‘experiment’ turned out to have versatility and unexpected flavor when I was in my ‘lab kitchen,’ — as my husband, Tony, often calls it when I start trying new recipes.”

The recipe also uses chicken broth, clamato juice, lemon-pepper seasoning and sharp cheddar cheese for extra layers of flavor.

Tony Pristera helped name the dish.

“I called it ‘Golden Seafood Chowder,’ as Tony nicknamed me ‘Goldie’ or the ‘Golden One’ when we first met,” Garback-Pristera said.

Golden Seafood Chowder

1⁄2 cup finely chopped onion

1⁄4 cup butter, cubed

1 can (14 1⁄2 ounces) chicken broth

1 cup cubed, peeled potatoes

2 celery ribs, chopped

2 medium carrots, chopped

1⁄4 cup clamato juice

1⁄4 teaspoon lemon-pepper seasoning

1⁄4 cup all-purpose flour

2 cups milk

2 cups (8 ounces) shredded sharp cheddar cheese

1 can (6 ounces) lobster or crab meat, drained, flaked and cartilage removed

1 cup cooked medium shrimp, peeled and de-veined.

In a large saucepan, sauté the onion in butter until tender. Stir in the broth, potatoes, celery, carrots, clamato juice and lemon-pepper seasoning. Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are tender.

In a small bowl, whisk the flour and milk together until smooth. Add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat.

Add the cheese, lobster or crab and shrimp. Cook and stir until the cheese is melted.

Serves 4.