We’ve been having some chilly nights lately. So, what better to warm you up than a delicious bowl of soup or in our case, chowdah!

Don and I decided that a seafood chowdah with some crusty bread and stinky cheese would be a perfect meal.  We combined a recipe that my dad sent us and one from 2003′s The Best of Gourmet cookbook.  Of course, we had to add our own twists along the way!  So, off to Whole Foods we were in pursuit of a scrumptious meal.

We picked up a loaf of crusty whole wheat bread to go along with our wedge of Saint Nectaire fromage.  Yummy and stinky!

Soon after we were home to start the chowdah which turned out A-MAZ-ING!  Here is the recipe so you can make it at home:

Seafood Chowdah
4 oz pork belly, small dice
4 new potatoes, 1/2″ thick dice
1 can whole kernel corn
3/4 cup of bottled clam juice
1/4 cup sherry cream
1 tsp paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1/2 lb shrimp (shell on, 21-25 count)
1/2 lb scallops
1/2 lb jumbo lump crabmeat
1/2 lb lobster meat
1/2 tsp white pepper
1 tsp salt
1/2 tsp cayenne pepper
chives for garnish

1. In a dutch oven over medium heat saute bacon until golden brown.  Remove bacon leaving the drippings.

2. Add onions to the pot and cook just until translucent.  Next, add the clam juice, sherry cream and paprika.  Saute for about 2 minutes or once the consistency becomes thick.

3. Add potatoes, milk, heavy cream, wine, white and cayenne pepper.  Bring the pot to a boil then keep at a simmer for about 20 minutes or until the potatoes are just under cooked.

4. Add all the seafood and then bring the pot back to a simmer for about 5 minutes or until the shrimp is cooked.

5.  Garnish with chives and serve!