Experience the heartiness of New England with this delightful seafood chowder, featuring the finest selection of seafood, rustic vegetables, and a luscious, creamy broth. Perfect for those cozy evenings, this dish is a tribute to classic American comfort food with a maritime twist.
Ingredients
🧈 20g Butter
🍃 4 sticks Celery, diced
🧅 2 small Brown Onions, diced
🥔 3 Red Potatoes, diced with skin on
🌽 2 Corn Cobs, corn removed
🧂 1 tbsp Old Bay Seasoning Old Bay
🌿 2 Bay Leaves
🐟 500ml Fish Stock
🥛 750ml Milk
🍞 80g Bread Flour
🐠 600g Assorted Seafood (prawns, scallops, and white fish fillets such as snapper or cod)
🍃 Fresh Parsley or Dill, for garnish
🧂 A pinch of Salt
🌶 A grind of Pepper
🍞 Toasted Brioche, to serve
🫒 A drizzle of Olive Oil
Instructions
1- Melt the Butter:
- In a large pot over medium-high heat, add the butter and let it melt.
2- Sauté Veggies:
- Add diced celery and onions to the pot.
- Sauté for 4-5 minutes until softened and translucent.
3- Season:
- Add a pinch of salt, a grind of pepper, and 1 tbsp of Old Bay seasoning.
- Mix well.
4- Add Potatoes and Stock:
- Introduce the diced potatoes and pour in the fish stock.
- Stir to combine.
5- Prepare the Roux:
- In a separate measuring jug, whisk together the bread flour and milk until smooth, eliminating lumps.
6- Combine Ingredients:
- Add the corn to the pot, followed by the milk and flour mixture.
- Stir to ensure even distribution.
7- Simmer:
- Bring the chowder to a simmer over medium-low heat.
- Cook for about 15 minutes, stirring frequently to prevent sticking and allow thickening.
8- Add Seafood:
- Gently add the seafood to the chowder and continue simmering for another 10 minutes or until the seafood is thoroughly cooked.
9- Finish & Garnish:
- Stir in chiffonaded parsley or place fresh dill on top.
- Serve hot with toasted brioche on the side for dipping, and drizzle olive oil over the dish as desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 520
Protein: 34g
Fat: 20g
Carbohydrates: 52g
Fiber: 5g
Equipment:
- Large Pot (dark grey, two-handled)
- Portable Gas Stove (gold/bronze)
- Wooden and Blue Plastic Cutting Boards
- Chef’s Knife
- Bench Scraper/Spatula
- Wooden Spoon
- Measuring Jug
- Metal Whisk
- Small Red Bowl
- Manual Pepper Grinder
- Two-Toned Ceramic Serving Bowls
- Black Ceramic Plates
- Metal Ladle
Cooking Tips
- Keep potato skins for extra texture and nutrients.
- Choose a mix of seafood based on freshness and availability.
- Frequently stir the chowder to avoid burning and ensure even thickness.
- Whisk the flour into milk separately for a smooth, lump-free thickening agent.
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Andy Cooks: https://www.youtube.com/@andy_cooks
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New England Seafood Chowder
