At the risk of sounding a little like Pooh Bear, I must say that it has been blustery here in Waco. There really isn’t another word. We have alternated between days that are in the 80’s and days that are in the 50’s. But lately we have had beautiful, warm sun and chilly, gusty winds. Sigh. Central Texas. You never know what to wear! LOL
Wednesday was one of those blustery days. It was kind of dreary and gray and it never seemed to warm up! For some reason it reminded me of San Francisco. So I decided to take inspiration from fisherman’s wharf for dinner that night!
I hollowed out some French bread bread bowls and toasted them with garlic butter. Then I filled them with a beer cheese seafood stew. Some cheddar garlic biscuits, shrimp scampi and Caesar salad rounded out the meal.
The warm, filling soup was a perfect warm-up that night. My friends and I sat around talking and laughing for hours! It was a casual, unpretentious meal that provided a nice backdrop for conversation. I suggest you try it on the next blustery night you have! After all, who doesn’t like a weekday escape to Fisherman’s Wharf with good friends?
Shiner Seafood Chowder
1/2 stick butter
1 t minced garlic
1/2 C flour
2 C milk
2 C chicken broth or seafood stock
1 t salt
1/2 t pepper
3 C shredded sharp cheddar cheese
2 C shredded Colby Jack cheese
1 – 12 oz beer. (I used Shiner)
1 pound cooked, cleaned cocktail shrimp
8 oz chopped, cooked lobster meat
8 oz chopped, cooked crab meat
2 C cubed cooked potatoes (you can use frozen hash brown potatoes)
Start with a basic white sauce. In a medium saucepan over medium heat, melt the butter with the minced garlic. Once butter is melted and the garlic is aromatic, add the flour, whisking until it is smooth and thick. Slowly pour in the milk, still stirring over the heat until it starts to thicken.
Add the chicken or seafood stock and stir till smooth and incorporated. Add the beer.
Add all of the cheese, salt and pepper. Keep stirring until the cheese is melted and the soup is smooth.
Add the cooked potatoes, shrimp and the chopped seafood.
Let soup return to a simmer.
This is yummy served in a bread bowl or with lots of garlic toast.