How to Make Prize-Winning Seafood Chowder
Use this recipe to learn how to make prize-winning seafood chowder using seafood that's available where you live. Rich and creamy New England style chowder!
Servings 8
Calories 411kcal
Ingredients
- 2 tbsp butter
- 1 tbsp grapeseed oil
- 1 cup onion chopped
- 1 cup celery chopped
- ½ cup flour
- 2 8 oz. jars natural clam juice
- 4 cups organic chicken or vegetable stock
- 3 large potatoes peeled and cubed into ½ inch cubes
- 1 medium carrot peeled and sliced
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- ½ tsp smoked paprika or regular paprika
- 4 oz hot-smoked salmon skin removed
- 8 oz wild salmon skin and pin bones removed, cut in bite-sized pieces
- 8 oz wild white fish like halibut, cod, haddock, or sole, skin and pin bones removed, cut in bite-sized pieces
- 16 - 24 large shrimp or prawns, peeled
- 12 scallops
- ¼ cup white wine
- 1 tbsp lemon juice freshly squeezed
- 1 or 2 tsp crushed red pepper flakes
- 1 cup 10% cream (called "half and half" in Canada)
- 1 tbsp fresh dill chopped, plus more for garnish
Instructions
- In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
- Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
- Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
- Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
- Garnish with more fresh dill and serve hot.
Notes
Carrots are optional. Some people like them in a seafood chowder, some don't!
Nutrition
Calories: 411kcal | Carbohydrates: 30g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 1010mg | Potassium: 1033mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2456IU | Vitamin C: 22mg | Calcium: 132mg | Iron: 6mg