Not all chowders are made with bacon and cream.
At Walnut Creek Yacht Club as well as at Caribbean-themed restaurants around the Bay Area, you’ll find a kicky, red seafood soup inspired by the islands. Chef Kevin Weinberg’s West Indian Pepperpot, which features prawns and the freshest fish trimmings of the day, begins with a tomato broth laced with cinnamon, allspice, nutmeg, ginger and other jerk spices.
The soup, which has been on the restaurant’s menu alongside Weinberg’s New England-style Topneck Clam Chowder for 23 years, is inspired by the Caribbean chowders Weinberg enjoyed during his time living in the Virgin Islands.
Walnut Creek Yacht Club’s West Indian Pepperpot
Serves 12
Ingredients
2 ounces olive oil
½ pound chicken breast, diced
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon ground mustard
¼ teaspoon nutmeg
1 bay leaf
1 cup diced onion
½ cup carrots, diced
2 stalks diced celery
1 green bell pepper, diced
5 cloves garlic, sliced
½ tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
6 ounces light beer
3 quarts whole, peeled, canned tomatoes, chopped, with juice
1 quart chicken, fish or vegetable stock
4 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons hot sauce (habanero is best, but Tabasco will do)
2 tablespoons kosher salt, or to taste
½ teaspoon white pepper
½ teaspoon black pepper
½ pound prawns, diced
1 pound firm white fish, like cod or halibut, diced
3 tablespoons fresh-squeezed lime juice
4 scallions, thinly sliced
½ bunch cilantro, chopped
Directions
Heat a large pot, add olive oil and brown the chicken on both sides. Remove and set aside.
Add the dry spices and saute over medium heat for a few more minutes until aromatic. Add the onions, carrot, celery, green pepper, garlic and ginger and sauté for a few more minutes, being careful not to burn the garlic.
Deglaze by pouring in the beer and scraping the pan bottom for any browned bits. Add diced tomatoes and stock and bring to a boil. Reduce to a simmer. Stir in the soy sauce and brown sugar and add hot sauce to taste. Add salt and pepper and adjust the seasoning before adding the prawns, fish and chicken. Add lime juice and simmer on low for at least 20 minutes.
Taste and adjust seasoning before serving garnished with chopped scallions and cilantro.
— Courtesy of Chef Kevin Weinberg, Walnut Creek Yacht Club
