Smoked Shrimp & Sausage Corn Chowder: Q-View Deluxe, Methods, Ingredients (major drool factor)

gros cochon

Meat Mopper

Apr 17, 2011

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13

Montreal, Quebec

• Jul 18, 2011

• #21

It looks very good. Thanks for sharing the recipe, I will try it for sure.

 

boykjo

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Apr 28, 2010

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Raleigh,NC

• Jul 18, 2011

• #22

awesome............................

 

bigeyedavid

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Apr 2, 2011

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Faribault,Mn

• Jul 19, 2011

• #23

Great Q-VIEW that looks amazing i cant stop drooling

 

austinl

Smoking Fanatic

May 31, 2011

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Central Oklahoma

• Jul 27, 2011

• #24

Great minds smoke outside the box.

 

theory

Fire Starter

Jul 6, 2011

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Richmond, Virginia

• Jul 27, 2011

• #25

Looks great, and I'm going to try this one!

 

grohl4pres

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Apr 14, 2011

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Forney, TX

• Sep 4, 2011

• #26

Looks outstanding.  This is something I will be trying shortly.

 

thebarbequeen

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Aug 22, 2010

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Renton, WA

• Sep 4, 2011

• #27

hadn't seen this post earlier - Who woulda thought you could make this recipe even better???  Incredible!!

 

forluvofsmoke

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Aug 27, 2008

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• Sep 5, 2011

• #28

TheBarbeQueen said:

hadn't seen this post earlier - Who woulda thought you could make this recipe even better???  Incredible!!

Click to expand...

Ha-ha!!! I thought you'd like this one.

Thanks, everyone! You really do owe it to yourself (and your family/friends) to try this. Just remember, there are a ton of extra personal touches you can put into this dish...just use what you like and it will be great eats.

If you prefer a stove-top/dutch oven method without smoke, I posted that in the DO forum.

Enjoy! We sure did!

Eric

 

ejbreeze

Meat Mopper

Jul 16, 2011

232

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Southern California

• Sep 9, 2011

• #29

This recipe is over the top.  Do you think something close would work for a seafood chowder?

 

forluvofsmoke

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Aug 27, 2008

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• Sep 9, 2011

• #30

Ejbreeze said:

This recipe is over the top.  Do you think something close would work for a seafood chowder?

Click to expand...

Thanks,

yeah, this is, for the most part, a base recipe. It would be great wih any seafood, with or without the sausage. The sausage does add a bit of salt and that pork flavor and chew. Add some celery, scallions, chives, pieces of lobster, crab, clam, maybe some firm-fleshed finned fish (don't know which would be best), whole oysters, whole scallops, or whatever else you're into. If you wanted to move away from the emphasis of the corn chowder to more of a seafood chowder, omit the corn, add additional potatoes, and take up the rest of the volume with seafood. That would make for a very rich and delicious dish, indeed.
 

I would consider some additional seasonings if alot of seafood is used, especially with some of the stronger flavored items which may not sit the best among milder flavored items...hmm, I'd have to think it over for a minute, but parsley would definitely come to mind, a bit of thyme, possibly rosemary...just thinking of the basics here, and keeping the flavor simple...oh, crumbled bacon...don't forget the bacon! Ha-ha-ha!

With a little imagination, you can take chowders to soaring heights regarding flavors, varying textures and colors, so, have fun with it!

Enjoy!

Eric

 

ejbreeze

Meat Mopper

Jul 16, 2011

232

14

Southern California

• Sep 9, 2011

• #31

Okay my mind will be thinking about this all night.  Clam juice is a must.

 

moikel

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Jul 26, 2011

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Sydney &Greenwell Point Australia

• Sep 9, 2011

• #32

Great looking meal,hotel pans a stroke of genius .