Seafood Chowder
Ingredients
The base
-
2
Tbsp.
unsalted butter, divided
-
1
large
onion, finely chopped
-
1
stalk
celery, finely chopped
-
1
Tbsp.
Old Bay seasoning
-
1
tsp.
freshly ground black pepper
-
1
Tbsp.
dry sherry or mirin
-
2½
cups
clam juice, divided
-
2
cups
fish or seafood stock or broth
The seafood and potatoes
-
1
lb.
potatoes (any kind), peeled, cut into ½" pieces
-
1¼
lb.
mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crab meat, scallops and/or peeled, deveined shrimp), cut into ½" pieces
-
8
oz.
cooked lobster meat, cut into cubes (optional)
The thickener
-
1
Tbsp.
all-purpose flour
-
½
cup
half-and-half
Instructions
- Melt 1 Tbsp. butter in a Dutch oven over medium heat. Cook onion and celery until translucent, about 5 minutes. Add Old Bay seasoning and black pepper; cook for 30 seconds. Stir in sherry or mirin and cook until alcohol has evaporated, about 1 minute. Add ½ cup clam juice and bring to a simmer. Cook until vegetables are very soft, about 5 minutes.
- Add fish stock and remaining clam juice; bring to a boil. Add potatoes and simmer until just tender, about 5 minutes. Stir in mixed fish and shellfish, cooking until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
- In a small saucepan, melt remaining butter. Whisk in flour and cook until light blond, about 1 minute. Whisk in half-and-half and 1 cup chowder broth, bringing to a simmer while whisking. Cook until thickened and creamy.
- Stir thickened mixture into chowder; return to medium heat and bring to a simmer. Season with salt and pepper, then ladle into bowls and serve with oyster crackers.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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