When it comes to the best winter food, few dishes can rival the rich and creamy goodness of a seafood chowder. Brimming with succulent seafood, tender vegetables, and a velvety broth, seafood chowder is a culinary masterpiece that embodies the flavours of the sea. Whether you’re a seafood enthusiast or simply an #enjoyseafood guy, join us on a gastronomic journey as we share the recipe for the best seafood chowder you’ll ever experience.
Ingredients:
- 1 pound of mixed seafood (such as prawns, scallops, and white fish fillets)
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups of fish or seafood stock
- 1 cup of heavy cream
- 1 cup of whole milk
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Prepare the Seafood:
- If using prawns, peel and devein them. If using scallops, remove the muscle on the side if necessary. Cut any larger fish fillets into bite-sized pieces.
- Season the seafood with salt and pepper and set aside.
- Cook the Bacon and Vegetables:
- In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Create the Base:
- Add the butter to the pot with the onion and garlic, allowing it to melt.
- Sprinkle the flour over the butter and stir well to form a roux.
- Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden colour.
- Simmer the Chowder:
- Slowly pour in the fish or seafood stock, stirring continuously to avoid any lumps.
- Add the potatoes, bay leaf, and dried thyme to the pot, and bring the mixture to a gentle simmer.
- Allow the chowder to simmer for 15-20 minutes or until the potatoes are tender.
- Add the Cream and Seafood:
- Pour in the heavy cream and whole milk, stirring well to combine.
- Gently add the seasoned seafood to the pot and simmer for an additional 5-8 minutes until the seafood is cooked through. Avoid overcooking to prevent the seafood from becoming tough.
- Season and Serve:
- Taste the chowder and adjust the seasoning with salt and pepper according to your preference.
- Ladle the seafood chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
- Serve hot with crusty bread or oyster crackers for dipping.
The journey to the best seafood chowder has come to an end, but the joy of savoring its delectable flavors has just begun. This creamy, aromatic, and soul-soothing chowder brings together the freshness of the sea and the richness of its ingredients, creating a culinary masterpiece that is sure to impress your taste buds and warm your heart.
Join us in #CelebratingSeafood only at The Seafood Collective.
