Submitted by Pamela Gelsomini
About the cook: Pamela Gelsomini is a passionate cook and foodie who grew up spending every summer on Block Island, RI. An entrepreneur who spent the last 20 years traveling the globe for her business, OrthoLite, and embracing the cultures and cuisines all over the world. Pam retired a year ago from that business and recently launched a new blog, ‘www.dishofftheblock.com’ which features her food that is inspired by local and international flavors. She is a wife and mother of two teens who serve as her best critics.
About the dish: This chowder is a rich and delicious twist on a coastal classic. The fresh scallops, shrimp, and monkfish are opulent in a creamy curried broth dotted with sweet corn and finished with bright basil leaves. Each bite bursts with layers of flavor and earthy goodness.
National Origin: Thai
Estimated Time: 30 to 60 Minutes
1 stick butter
2 large leeks, chopped white and light green parts
5 cloves garlic, chopped
3 Tbs. curry powder
1 Tbs. flour
1 tsp. Old Bay seasoning
1 tsp. red pepper flakes
2 tsp. black pepper
1 tsp. salt
2 cups seafood or fish stock
1 quart heavy whipping cream
2.5 lbs. Yukon gold potatoes (about 5 large)
1 lb. shrimp, shelled and deveined, cut into 1-2” pieces if they are large
1 lb. monk fish (or other firm white fish like halibut, haddock, striped bass, etc…), cut into bite size chunks
½ lb. sea scallops, cut in half if large
1 red bell pepper, chopped
2 cups frozen corn
½ cup fresh basil, chiffonade (plus more for garnish)
Melt the butter in a large stock pot or Dutch oven (8-10 quart) over medium heat. Add the leeks and garlic to the pan and saute until soft and fragrant, about 5 minutes, stirring frequently. Add the curry, flour, Old Bay, red pepper flakes, black pepper, and salt to the pan and stir to combine, cooking for about 2 minutes.
Add the seafood stock and heavy cream to the pan and bring to a light boil and let cook for 5 minutes, stirring frequently while the liquid begins to thicken.
Peel the potatoes and cut into 1-2” cubes. Place them in a large sauce pan and cover with water. Bring to a boil and let cook until the potatoes soften but are not completely cooked through. Drain and set aside.
Add the shrimp, monk fish, and potatoes to the pot and let cook until shrimp turn bright pink about another 5 minutes. Add the scallops, red pepper, corn, and basil to the pot and continue on low simmer for 15 minutes, stirring frequently. Serve hot, garnished with more basil.