MLB Holiday Recipes: Bryan and Nichole LaHair's Rockin' in the New Year Chowder
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Bryan and Nichole LaHair's "Rockin' in the New Year Chowder"
I grew up in Worcester, Mass., and being from New England, I love Clam Chowder. Now living in Arizona, my wife Nichole has introduced me to many spicy flavors. This chowder is the perfect balance of the New England Classic with a Western twist.
4 strips thick-sliced bacon diced
2 cups diced white or yellow onions
1 cup diced celery
1 tsp minced garlic
4 tbsp all-purpose flour
1/2 cup dry sherry
4 cups low-sodium chicken broth
3 cups frozen corn kernels
3 cups diced red-skinned potatoes
2 cups whole milk
4 tbsp canned chipotles, diced
4 tsp chopped fresh thyme
16 oz/1lb medium shrimp, peeled, deveined and halved lengthwise
1 cup heavy cream
Cook bacon in a large pot over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; reserve drippings in pot.
Sauté onions, celery and garlic in bacon drippings for about three to five minutes. Stir in flour and cook for an additional minute coating all the veggies.
Deglaze pot with sherry, scraping up any brown bits. Stir in chicken broth, corn, potatoes, whole milk, chipotles and thyme. Bring chowder to a boil and then simmer, cover and cook 15-20 minutes.
Add shrimp and heavy cream to chowder; simmer until shrimp is cooked through about five minutes.
Notes: To minimize the cooking time of the potatoes, cover the soup as it simmers. You could also use cooled shrimp instead of raw.