Seafood Chowder Recipe
Are you craving a warm, comforting meal today? This Seafood Chowder Recipe is perfect for you.
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 lb White Fish Cod or Haddock
- 1/2 lb Shrimp peeled and deveined
- 1/2 lb Scallops
- 3 cups Fish Stock
- 1 cup Heavy Cream
- 2 large Potatoes diced
- 2 stalks Celery chopped
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 tbsp Butter
- 3 tbsp Flour
- 1 tsp Thyme
- 1 Bay Leaf
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Sauté the Vegetables: Melt the butter in your large pot. Add the chopped onions, celery, and garlic. Cook them until they are soft and clear.
- Make the Roux: Sprinkle the flour over the soft vegetables. Stir it well for about two minutes. This prevents the soup from tasting like raw flour.
- Add the Liquid: Slowly pour in the fish stock. Stir constantly to keep the mixture very smooth. Add the potatoes, thyme, and the bay leaf now.
- Simmer the Base: Let the liquid come to a boil. Turn the heat down to a low simmer. Cook until the potatoes feel very soft.
- Add the Seafood: Put the fish, shrimp, and scallops in. Let them cook for about five minutes. Do not overcook them or they get tough.
- Finish with Cream: Stir in the heavy cream very gently. Let it warm up but do not boil. Season it with salt and pepper to taste.
Notes
➔ Use fresh seafood for the very best ocean flavor.
➔ Cut potatoes into small cubes so they cook fast.
➔ Do not boil the soup after adding the cream.
➔ Stir gently so the fish pieces do not break.
➔ Taste the broth before adding any extra sea salt.
➔ Use gold potatoes for a naturally creamy texture.
➔ Add a splash of juice from a fresh lemon.