Cook Like A Pro At Home For The Holidays: Chef Brian Huston’s Christmas Eve Seafood Chowder

Want to cook like the pros do at home this holiday season? BlueStar® has gathered a virtual cookbook of favorite recipes featuring its top All Star Chefs. Find recipes at Today’s Feature: Chef Brian Huston’s Seafood Chowder

Online PR News – 21-December-2013 –What can be bad about pounds of fresh seafood, salt and butter? If your answer is “Nothing, now give it to me!” then you’ve come to the right place. Brought to you by BlueStar® professional gas ranges for the home, this scrumptious Christmas Eve Seafood Chowder recipe is a holiday a favorite of All Star Chef Brian Huston who currently cooks at the acclaimed The Publican restaurant in Chicago, Illinois.

The restaurant is known for being as simple as possible while offering a pristine presentation of local farmer and fisherman’s products. Chef Huston keeps this mindset alive in his own family feasts. According to Chef Huston, “My favorite holiday recipe has to be my grandfather’s Christmas Eve seafood chowder, aka fish soup, aka $100 stew.”

One of the reasons Chef Huston decided to become a cook professionally was his love for the holidays, especially Thanksgiving and Christmas. “I loved our family together and tasting everyone's seasonal specialties. Chips, dips, cookies and ham were in abundance, but my favorite was my grandfather’s Christmas Eve soup,” he says.

“Grandpa Bob's’ soup was inspired by an old Irish seafood chowder. Every Christmas Eve, my family would make the hour and a half drive from Chicago to Milwaukee to tour my mother's families’ homes. We would see their Christmas trees and devour their spreads. We would end up at my grandma and grandpa's house, stuffed to the gills but ready for soup. My grandfather passed away over 10 years ago, and since then I have carried on the tradition,” says Chef Huston.

According to Chef Huston, this fairly straightforward recipe is made even easier on his BlueStar® range. “The first few years making the soup, I had a problem scorching the bottom of the pan, but not with the BlueStar. A slow, steady, consistent heat source prevents burning. On the flip side, the high BTUs make for great seared scallops and keeps water boiling when you add your lobster.”

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