Description
Seafood delight chowder brings together fresh ocean flavors with creamy richness from New England coastal traditions. Hearty ingredients and simple techniques create a comforting meal that welcomes you to savor each spoonful.
Ingredients
Scale
- 1 lb seafood stock (1.66 liters)
- 6 whole potatoes, peeled and diced
- 1 lb cod or other firm white fish, cut into bite-size chunks
- 1 lb shrimp, peeled and deveined
- 1 lb clams, washed and scrubbed
- 1 lb lump crab meat
- ¾ lb scallops
- 2 cups (480 ml) heavy cream or half and half
- 2 whole leeks, thinly sliced until the light green part
- 4 stalks celery, chopped
- 2 cups sweet corn
- 3 tbsps (45 ml) butter
- 3 tbsps (45 ml) olive oil
- ⅔ cups (80 g) all-purpose flour
- 2 tsps fresh thyme, stems removed
- chives, chopped for serving
Instructions
- Sauté Base: Melt butter and olive oil in a large pot over medium-high heat, transforming leeks and celery into golden, translucent treasures that will form the flavor foundation of the chowder.
- Thicken Broth: Sprinkle flour over softened vegetables, stirring meticulously to create a smooth roux, then gradually whisk in seafood stock to develop a velvety, lump-free liquid base.
- Develop Depth: Introduce diced potatoes and thyme, reducing heat and allowing the pot to simmer gently until potatoes become tender, infusing the broth with subtle herbaceous notes.
- Seafood Symphony: Carefully add cod, shrimp, scallops, clams, crab meat, and corn kernels, ensuring clams are fully submerged. Simmer delicately for 8-10 minutes, discarding any unopened clams to maintain quality and safety.
- Finish and Serve: Remove from heat, swirl in cream for a luxurious texture, then ladle into warm bowls. Garnish with freshly chopped chives, presenting a vibrant, aromatic seafood masterpiece that celebrates the ocean’s bounty.
Notes
- Prevent Lumpy Sauce: Whisk flour and stock slowly and consistently to ensure a smooth, velvety base without unwanted clumps.
- Seafood Cooking Tip: Cook seafood gently to preserve delicate textures; overcooking can make fish tough and rubbery.
- Clam Safety Check: Discard any clams that remain closed after cooking, as they might be unsafe for consumption and indicate spoilage.
- Cream Adding Technique: Remove pot from heat before stirring in cream to prevent curdling and maintain a silky, luxurious consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg