Doug’s Garlic Seafood Chowder wins grand prize at Recipe for Hope. Here’s the recipe.

Doug’s Garlic Seafood Chowder wins grand prize at Recipe for Hope. Here’s the recipe.

I was so excited that my Garlic Seafood Chowder won grand prize at the Recipe for Hope event. It’s a fundraiser for Hair Peace Charities, which helps women with cancer. If you have the resources, please help the charity out as they have helped so many people over the years.

I think I’ve been attending for 14 years, and love coming up with something special to serve.

Here’s the closest I can come to a recipe as I never use recipes when cooking.

I made enough to serve 225 and had a bunch left over, which I donated to the cause.

Ingredients

15 cloves peeled garlic
35 cloves pureed in food processor
5 16 oz. boxes of chicken stock
1 16 oz. heavy whipping cream
12 medium red potatoes skins left on
12 ears good corn on the cob
4 large fillets of wild caught salmon
2 small cayenne peppers chopped
Sea salt to taste
1/4 cup olive oil

Cut the potatoes up to the size you like and roast them on a baking sheet with 15 cloves of garlic with some oil at 350 degrees for about 45 minutes.
Add them into a big pot with 32 oz. of stock.
Use a knife and slice all the corn off and put into the pot.
Take the remaining garlic, add it to a fry pan with 8 oz. of stock along with the peppers and saute for about 15 minutes on low/medium heat.
Spread the garlic/pepper mix on the salmon and bake for 10 minutes at 350. Cut it up and add to the pot.
Add remaining stock, the cream and cook for three hours on low heat.
Refrigerate overnight, reheat and serve piping hot in a bowl.





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