Seafood Chowder

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Ingredients

2 tablespoons butter
Shrimp shells from 2 pounds of shrimp
1 tablespoon tomato paste
1 small onion, medium dice
1 carrot, peeled and cut into medium dice
1 stalk celery, medium dice
6 cups water
1 bay leaf
2 sprigs fresh thyme
1/4 pound bacon, cut into 1/2-inch pieces
1 onion, medium dice
2 stalks celery, medium dice
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup white wine
1 large or 2 small russet potatoes, medium dice
4 cups shrimp stock
1 1/2 pounds assorted seafood such as peeled and deveined shrimp, lobster meat and/or fish fillets, such as cod, halibut, flounder or bass, cut into bite-size pieces
1 cup whole milk or half and half
1/2 lemon, juiced
Crystal Hot Sauce to taste
Salt and pepper to taste

1
To make the shrimp stock, heat a large saucepan over medium heat, and add the butter. Gently sauté the shrimp shells until they turn pink, 3 to 4 minutes.
2
Add the tomato paste, and cook until lightly toasted, about 1 minute.
3
Stir in the onions, carrot and celery, and cook until softened, 4 to 5 minutes.
4
Pour in the water, and add the bay leaf and thyme sprigs. Bring to a boil and reduce the heat to a simmer. Simmer the stock for 30 minutes.
5
Strain the stock through a fine sieve and set aside for the chowder. Any extra stock can be refrigerated for up to three days or frozen for up to 6 months.
6
To prepare the chowder, heat a heavy soup pot over medium heat. Add the bacon, and cook until almost crispy.
7
Stir in the onions and celery, and gently sauté until softened, 4 to 5 minutes. Mix in the garlic and cook until aromatic, about 1 minute.
8
Sprinkle in the flour, stirring to coat the bacon and vegetables and cook for about 1 minute.
9
Deglaze with the wine and cook until evaporated.
10
Add the potatoes and shrimp stock, and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently so the potatoes don’t stick to the bottom of the pot. Continue to simmer until the potatoes are knife tender, about 25 minutes.
11
Add your seafood to the pot, and simmer until cooked through.
12
Pour in the milk, and season with lemon juice, Crystal Hot Sauce, and salt and pepper to taste. Ladle into bowls and serve.