Seafood Chowder

foodking

I don’t get much seafood chowder, but I had a bowl last year that made me want to seek this out. Often. Tip: here’s my source recipe – Thanks Tyler!

So, WTF is chowder, anyway? You’d think that a “chowder” is a cream-based soup that contains clams. What about “corn chowder?” Ok, a cream-based soup that contains potatoes? What about “Manhattan-style clam chowder?” Ok, a chunky soup? Based on my cursory research (um, Wikipedia), there’s no apparent consensus on chowder. In America, we do what we want: “Damn the torpedoes, full speed ahead!” Whatever the etymology, enjoy this cream-based chunky fish soup with potatoes.

seafood_chowder

Tastes like the ocean – and dill. Nice.

Seafood Chowder
Serves 4

INGREDIENTS

  • 4 Tbs Butter
  • 8 oz Mushrooms, quartered
  • 1 medium/large Onion, dice
  • 2 Ribs Celery, diced
  • 2 Tbs Flour
  • 1 cup (8 oz) Bottled Clam Juice
  • 1 cup Seafood Stock
  • 3 cups Half & Half
  • 1-2 lbs Red Potatoes, peeled & diced
  • 1 Bay Leaf
  • 2 lbs Seafood*, cut into bite-sized pieces
  • Salt & Pepper
  • Toppings: Lemon, Dill, Hot Sauce, Bacon, whatever

SUMMARY

  1. Cook mushrooms (remove mushrooms).
  2. Cook vegetables (leave in).
  3. Roux. Add liquids. Simmer potatoes.
  4. Add seafood.
  5. Done.

INSTRUCTIONS

  1. In a stock pot, melt 2 Tbs butter over medium heat. Cook the mushrooms until they take-on some color. You don’t want to reduce the mushrooms too much – try to preserve their texture. This should take ~5 minutes. Remove mushrooms.
  2. Add the remaining 2 Tbs of butter and cook onions and celery until softened, but not browned – about 5 minutes.
  3. Add flour and stir. The butter should soak-up the flour and start a roux. Cook the flour for 1-2 minutes. It’ll be dry in there – no worries.

    clam_juice

    Mmm, bottled clam juice

  4. Add the clam juice and the seafood stock. Stir. The flour/roux will thicken the fish juices. Once that happens, add the half & half and stir. Once that’s heated-through, add the potatoes and mushrooms to the pot and cook for about 15 minutes, or until the potatoes are cooked. This depends on the size of your diced potatoes.
  5. Check the consistency – if it’s a little too thick, add more seafood stock to thin it. If it’s too thin, hmm… Tough shit – use this as a learning experience.
  6. When the potatoes are done (or even better, “almost” done) add the seafood. The hot soup will cook the seafood in just a few minutes – awesome.
  7. Watch the seafood. When it’s done, the chowder is done – about 5 minutes. Check the seasoning and add salt & pepper as needed
  8. Serve in a bowl (duh). Top with a few sprigs of fresh dill and a squeeze of lemon. I also like to sprinkle-on some bacon bits, but that’s me. If you’re inclined, add hot sauce. Serve with some crusty bread. Do it!

RECIPE NOTES

  • Seafood. I’ve made this a few times with shrimp and salmon – which is a good combo (1 lb each), but you can use any seafood you like. I recommend keeping it mild – you don’t want to ruin your kitchen with stank-fish.
  • Clam juice. Yeah, it sounded a little too much to me, but it really makes for a nice flavor – not too much, just the right amount of clammy goodness.
  • Potatoes. My source recipe called for russet potatoes. Nope. I like the waxy red potatoes for soups. 1-2 lbs because it’s up to you how much you like potatoes!
  • Seafood stock. My source recipe didn’t call for it, but I like it to thin-out the dairy.
  • Half & half. It’s correct for this recipe, but you can use some milk if it feels like too much fat, pussy.