Seafood Chowder

Experience the heartiness of New England with this delightful seafood chowder, featuring the finest selection of seafood, rustic vegetables, and a luscious, creamy broth. Perfect for those cozy evenings, this dish is a tribute to classic American comfort food with a maritime twist.

Ingredients

🧈 20g Butter
🍃 4 sticks Celery, diced
🧅 2 small Brown Onions, diced
🥔 3 Red Potatoes, diced with skin on
🌽 2 Corn Cobs, corn removed
🧂 1 tbsp Old Bay Seasoning Old Bay
🌿 2 Bay Leaves
🐟 500ml Fish Stock
🥛 750ml Milk
🍞 80g Bread Flour
🐠 600g Assorted Seafood (prawns, scallops, and white fish fillets such as snapper or cod)
🍃 Fresh Parsley or Dill, for garnish
🧂 A pinch of Salt
🌶 A grind of Pepper
🍞 Toasted Brioche, to serve
🫒 A drizzle of Olive Oil

Instructions

1- Melt the Butter:

• In a large pot over medium-high heat, add the butter and let it melt.

2- Sauté Veggies:

• Add diced celery and onions to the pot.
• Sauté for 4-5 minutes until softened and translucent.

3- Season:

• Add a pinch of salt, a grind of pepper, and 1 tbsp of Old Bay seasoning.
• Mix well.

4- Add Potatoes and Stock:

• Introduce the diced potatoes and pour in the fish stock.
• Stir to combine.

5- Prepare the Roux:

• In a separate measuring jug, whisk together the bread flour and milk until smooth, eliminating lumps.

6- Combine Ingredients:

• Add the corn to the pot, followed by the milk and flour mixture.
• Stir to ensure even distribution.

7- Simmer:

• Bring the chowder to a simmer over medium-low heat.
• Cook for about 15 minutes, stirring frequently to prevent sticking and allow thickening.

8- Add Seafood:

• Gently add the seafood to the chowder and continue simmering for another 10 minutes or until the seafood is thoroughly cooked.

9- Finish & Garnish:

• Stir in chiffonaded parsley or place fresh dill on top.
• Serve hot with toasted brioche on the side for dipping, and drizzle olive oil over the dish as desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Calories: 520
Protein: 34g
Fat: 20g
Carbohydrates: 52g
Fiber: 5g

Equipment:

• Large Pot (dark grey, two-handled)
• Portable Gas Stove (gold/bronze)
• Wooden and Blue Plastic Cutting Boards
• Chef’s Knife
• Bench Scraper/Spatula
• Wooden Spoon
• Measuring Jug
• Metal Whisk
• Small Red Bowl
• Manual Pepper Grinder
• Two-Toned Ceramic Serving Bowls
• Black Ceramic Plates
• Metal Ladle

Cooking Tips

• Keep potato skins for extra texture and nutrients.
• Choose a mix of seafood based on freshness and availability.
• Frequently stir the chowder to avoid burning and ensure even thickness.
• Whisk the flour into milk separately for a smooth, lump-free thickening agent.

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Andy Cooks: https://www.youtube.com/@andy_cooks

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New England Seafood Chowder