Description
A delightful and comforting chowder bursting with fresh seafood and creamy broth, perfect for chilly evenings or special gatherings.
Ingredients
- 150g (5oz) diced beef bacon or beef pancetta
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves of garlic, minced
- 1kg (2lb) mixed seafood (shrimp, salmon, white fish, shellfish)
- 2 large potatoes, diced
- 3 tablespoons all-purpose flour
- 1.5 liters (6 cups) seafood or chicken broth
- 200ml (¾ cups) non-alcoholic white wine or broth (optional)
- 500ml (2 cups) heavy cream
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme (optional)
Instructions
- Begin by dicing the beef bacon or pancetta. Finely chop the onion, celery, and carrot, then mince the garlic. Peel and dice the potatoes into ½-inch cubes. Prepare the mixed seafood, keeping all seafood chilled.
- In a large pot, cook the diced bacon or pancetta over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving the fat in the pot.
- Add the onion, celery, and carrot to the pot, sauté for 8-10 minutes until softened. Stir in the minced garlic and cook for 1 minute.
- Pour in 200ml (¾ cup) of non-alcoholic white wine (or broth) to deglaze, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Add the diced potatoes, 1.5 liters (6 cups) of broth, and thyme. Bring to a simmer, cover, and cook for 15-20 minutes until the potatoes are tender.
- In a separate saucepan, whisk flour into a small portion of warmed heavy cream until smooth. Gradually whisk in the remaining cream and cook over medium heat until thickened, about 5-7 minutes.
- Carefully pour the thickened cream mixture into the pot and stir to combine. Simmer for another 5-10 minutes.
- Gently add the firm white fish to the chowder and cook for 3-4 minutes. Then, add the shrimp and scallops, cooking for another 2-3 minutes.
- Cover and steam clams and mussels for 5-7 minutes until all shells are open. Discard any that do not open.
- Taste the chowder, adjusting the seasoning with salt and pepper. Stir in parsley and reserved bacon bits.
- Serve in warm bowls, garnished with parsley and crispy bacon bits, alongside crusty bread or oyster crackers.
Notes
For best results, use fresh seafood and avoid boiling the chowder to prevent the cream from separating.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Seafood