Mascarpone Seafood Chowder

Mascarpone Seafood Chowder

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Credit: Sonia Murphy, Chef/Director, Cal Mart, Calistoga, Calif.
The National Culinary Review, April 2013


1 cup chopped shallots
2 T. chopped garlic
2 cups white wine
46 oz. clam juice
16 oz. Crave Brothers Farmstead Classics Mascarpone Cheese
2 T. cornstarch, whisked into ¼ cup cold water
2 T. fresh chopped tarragon
2 t. kosher salt
1 t. lemon pepper
¼ t. cayenne pepper
2 T. fresh lemon juice
1 envelope Knox gelatin, hydrated with cold water per package directions
1 lb. cooked red potatoes, medium dice
½ lb. frozen or fresh sweet corn
1 red bell pepper, small dice
1 lb. prawns, peeled, deveined
1 lb. clams in shell, scrubbed
1 lb. salmon, cut in bite-size pieces
Chopped Italian parsley


Method: In stainless steel pot, put shallots, garlic and wine. Simmer until almost dry. Add clam juice; bring to a simmer. Slowly whisk in mascarpone. Whisk in cornstarch; bring to a simmer. Add tarragon, salt, lemon pepper, cayenne pepper and lemon juice; simmer 10 minutes. Temper gelatin with small amount hot mixture. Add to mascarpone mixture; stir well. Adjust seasoning. Put chowder in large saucepan. Bring to a boil; reduce to a simmer. Add potatoes, corn and bell pepper; return to a simmer. Put 4 qt. Dutch oven in oven to warm. Add prawns and clams to chowder; cover. Bring to a simmer; simmer just until clams open. Remove Dutch oven from oven. Put salmon in Dutch oven; pour chowder over salmon. Garnish with parsley.


8 servings


Seafood, Soup, The National Culinary Review

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