Seafood Chowder - Mixed seafood in rich broth
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 potatoes, cubed
- 1/3 cup all-purpose flour
- 4 cups seafood stock or broth
- 1 cup heavy cream
- 8 ounces shrimp, peeled and deveined
- 8 ounces clams, canned or fresh
- 8 ounces white fish, cut into chunks
- Salt and pepper to taste
- 1 teaspoon fresh thyme
- 2 bay leaves
- 1/4 teaspoon paprika
Seafood Chowder is a creamy and hearty soup that typically features a mix of seafood, such as shrimp, clams, fish, and sometimes scallops, combined with potatoes, onions, celery, and carrots. The broth is thickened with flour and enriched with milk or cream, creating a luxurious texture. Often seasoned with thyme, bay leaves, and a hint of paprika for a smoky flavor, this chowder is a comforting dish that's perfect for warming up on a cold day. Served with crackers or crusty bread, it makes a filling and satisfying meal that celebrates the bounty of the sea. Description by ChatGPT.
Today, we bring you one of Neal's favorite recipes—a Seafood Chowder that's rich, satisfying, and brimming with fresh seafood. Packed with savory bacon, aromatic vegetables, and a creamy base, this chowder is sure to be a crowd-pleaser. Perfect for a cozy night in or a celebratory gathering, let's dive into this culinary delight.
Ingredients:
- 1/2 lb bacon, cut into bite-size pieces
- 2 large onions, diced
- 2 large carrots, diced
- 1 sprig rosemary
- 2 sprigs thyme
- 3 cloves of garlic, thickly sliced
- 3 large potatoes, medium diced
- 1 cup baby clams, with nectar
- 1 cup corn kernels
- 1/2 cup crab meat, broken down
- 1/2 cup leftover cooked salmon, flaked (or white fish)
- 4 cups chicken stock (reserve 1/2 cup for roux)
- 1/2 cup parsley, roughly chopped (reserve half for garnish)
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
Instructions:
1. In a large pot over medium heat, add the bacon and cook until it's slightly crisp.
2. Add the onions and carrots to the pot. Meanwhile, muddle the rosemary and thyme by gently pressing with the heel of a knife to release the oils, then add the herbs to the pot.
3. Sauté the vegetables and bacon for about 2-3 minutes, or until the onions begin to turn golden brown.
4. Stir in the garlic and cook for another minute before adding the diced potatoes. Mix to combine.
5. Before the potatoes start to brown, add all the seafood and corn to the pot.
6. Stir in half of the chopped parsley, saving the remainder for garnish.
7. Pour in 3 1/2 cups of chicken stock, reserving 1/2 cup. Bring the chowder to a gentle simmer, then reduce heat to medium-low.
8. As the chowder simmers, make the roux. In a separate pan, melt the butter, and add flour once the butter is mostly melted. Whisk vigorously to combine and cook for 2-3 minutes until golden brown.
9. Slowly whisk in the reserved chicken stock to the roux, keeping the heat low to manage the splattering. Continue to whisk until smooth.
10. In a separate bowl, combine milk and cream, then gradually add this mixture to the roux, ensuring there are no clumps.
11. Once the roux is smooth and creamy, add it to the simmering chowder. Whisk well to incorporate the roux and thicken the chowder.
12. Allow the chowder to simmer until the potatoes are tender and the chowder reaches your desired consistency.
13. Finish by garnishing with the remaining parsley upon serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6-8 servings
Equipment: Large pot, whisk, knife, cutting board, separate pan for roux, mixing bowl
Cooking Tips: For a thicker chowder, let it simmer longer to reduce and thicken. Always add hot liquid to roux to prevent clumping.
This cozy recipe is brought to you by Neal Schneider, exclusively on KartTV. Dive into the rich flavors of the sea with this comforting dish by visiting https://www.youtube.com/@karttv2381 for more tantalizing recipes.
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