Recipes and Food > Soup & Stews Recipes

Scrumptious Seafood Chowder

Name: Scrumptious Seafood Chowder
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 cup All-Purpose flour; 2 tbsp, 1 tbsp. Unsalted butter; 4 cups Fish stock; 1 small stalk Celery; 1/2 Onion; 1/2 Potatoes; 2 tbsp. Sweetcorn; 8 oz Haddock fish; 8 Scallops; 8 oz Salmon; 12 Shrimps; 8 oz Mussels; 2 fl oz Chardonnay; 16 oz Heavy cream

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A simple seafood chowder is one of the most comforting things you can eat on a chilly winter day. Not only is it delicious, but it’s also super easy to make, and doesn’t take that long to prepare. So, if you have access to a great, fresh, seafood medley, you should definitely consider making a delicious seafood chowder.

Prep Time 25 minutes

Serves: 4

Difficulty Level: Low

Ingredients for Seafood Chowder:

All-Purpose flour - 3/4 cup

Unsalted butter - 2 tbsp, 1 tbsp.

Fish stock - 4 cups

Celery - 1 small stalk (diced)

Onion - 1/2 (diced)

Potatoes - 1/2 (diced)

Sweetcorn - 2 tbsp.

Haddock fish - 8 oz (diced into 2-inch cubes)

Scallops - 8

Salmon - 8 oz (diced into 1-inch cubes)

Shrimps - 12 (deveined)

Mussels - 8 oz (cleaned and beards removed)

Chardonnay - 2 fl oz (or any other good dry white wine)

Heavy cream - 16 oz

Method of preparing the Seafood Chowder:

Melt 2 tbsp butter in a pan over medium-high heat. Whisk in the flour. When the mixture thins and starts to bubble, reduce the heat to low and whisk slowly. Cook until fragrant. Set aside.
In a large heavy-based pan, sauté the celery and onion in 1 tbsp butter until translucent.
Stir in the diced potatoes and sauté for 2 minutes. Add the fish stock, bring to a boil and cook for a further 5 minutes until the potatoes are cooked through.
Strain the stock through a fine strainer and keep the vegetables aside.
Place the stock back on high heat and bring it to a boil. Add a small quantity of the butter-flour mix and whisk until it has been incorporated into the stock. Keep adding the roux bit by bit while stirring continuously until you have achieved the right consistency of chowder (a single cream consistency).
Take off the heat, strain the chowder base, then add the cooked vegetables and sweetcorn. Set aside.
In a large heavy-based pan over medium-high heat, add a splash of oil and all of the fish and seafood. Add the white wine and reduce to almost nothing. Then, add the chowder base and double cream and bring to a boil.
Reduce the heat to a simmer and cook until the mussel shells have opened. Taste and add salt, pepper, and a squeeze of lemon if needed.
Divide the chowder between bowls, garnish with chopped parsley and a dusting of paprika, and serve with oyster crackers.