Ingredients:
1 lb fresh seafood (such as haddock, shrimp, and scallops), diced
2 tablespoons butter
1 medium onion, finely chopped
2 celery stalks, diced
2 medium potatoes, peeled and cubed
2 cups fish stock or clam juice
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup white wine (optional)
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice
1/4 cup all-purpose flour (for thickening)
Preparation
Step 1: In a large pot, melt the butter over medium heat. Add the onions and celery, cooking for 5-7 minutes until they soften and become translucent.
Step 2: Sprinkle in the flour and stir well to create a roux, cooking for about 2 minutes. This will help thicken the chowder.
Step 3: Slowly add the fish stock (or clam juice) while stirring to avoid lumps. Bring the mixture to a simmer, then add the potatoes. Let it cook for 15-20 minutes until the potatoes are tender.
Step 4: Add the seafood, heavy cream, milk, white wine (if using), thyme, pepper, and salt. Stir everything together and bring to a simmer.
Step 5: Let the chowder cook for an additional 10-12 minutes, stirring occasionally, until the seafood is cooked through and the chowder has thickened to your desired consistency.
Step 6: Add the lemon juice for a touch of brightness and adjust seasoning to taste.
Step 7: Serve the chowder hot, garnished with fresh parsley and a sprinkle of extra black pepper if desired.
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