If you’ve been to New England, you will surely have tried clam chowder. If you’ve traveled to Atlantic Canada (maritime provinces) then you’ve tried Seafood Chowder. The latter is more versatile as you can choose the combination of seafood you will to use and frankly, it’s tastier!
With my seafood chowder, I use haddock (fish), scallops, shrimp and some clams. Of course there’s onion, celery, carrot and potato and what you end up with is a bowl of comfort. Add some crackers and you’re all set!
This soup is delicious, easy to prepare and perfect for these cold days as the start of Winter nears.
Seafood Chowder
Course: Appetizer, Soup8-10
servings30
minutes40
minutesIngredients
1/4 cups olive oil (or butter)
3-4 rashers of bacon (or 2-pieces of smoked fish)
1 1/2 cup diced white onion
1 cup diced celery
1 cup diced carrot
3 cups diced potatoes
4 springs of fresh thyme
3 bay leaves
I cup grated potato (skinless)
1/4 cup dry white wine
11 cups hot vegetable or chicken stock
1/2 lb. small shrimp, peeled and deveined (chopped if need be)
1/2 lb. small scallops
1 lb. of white fish fillets (fresh cod, haddock, , grouper, halibut), chopped into bite sized pieces
1 can of clams (plus the liquid)
1 cup heavy cream
salt and pepper to taste
2-3 Tbsp. of corn starch diluted in 3 Tbsp. cold water
Chopped fresh parsley and ground pepper for garnish
Directions
- Place a large pot on your stovetop over medium heat, add your olive oil and onions (bacon) and sweat for about 5 minutes or until translucent.
- Add the celery, carrots, green and red peppers, potatoes, wine and bay leaves, stir for a couple of minutes.
- Add your hot stock and bring up to a boil then reduce to a simmer. Cover and cook for 40-45 minutes.
- Add your fish and seafood and stir in and cook for 7-10 minutes. Add the cream, stir in and now taste and add salt and pepper.
- If you want your chowder thicker, add the corn starch slurry and stir in until thickened. Allow to rest 5 minutes, serve toped with chopped parsley.
