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Seafood Chowder

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: English

Description

I love this dish specially the seafood chowder, we usually make them once in a while, it combines two of the elements I love in a dish, something creamy and with tons of seafood.


Scale

Ingredients

  • 1 kg mussels, shell on
  • 200 g shrimps, shelled and deveined
  • 200 g squid, sliced
  • 200 g fleshy fish, cubed (I used a mix of ling fish and salmon in this recipe)
  • 150 g scallops
  • 150 g lobster tail meat, cubed
  • 3 large potatoes, cubed
  • 1 cup corn kernels
  • 2 stalks celery, sliced
  • 3 pcs streaky bacon, finely chopped
  • 50 g butter
  • 1 cup cream
  • 1 litre seafood stock
  • 4 tbsp flour
  • 1 onion, minced
  • 1 tsp nutmeg
  • freshly ground black pepper
  • salt

Instructions

  1. In a pot, bring to a boil 1 litre seafood stock together with the mussels. Once the mussels are opened, turn the heat off.
  2. Remove mussels from the pot, let it cool down then separate mussels from the shells and set aside.
  3. In a separate pot add the bacon and butter together, cook until golden brown then add and sauté the onions and celery.
  4. Add the flour then mix it until it form a roux.
  5. Pour the stock slowly into the roux and mix well until free of lumps.
  6. Add potatoes, corn and nutmeg. Bring to a boil and simmer for 20 minutes.
  7. Add shrimps, squid, lobster tail meat, mussels and cream, bring to a boil and simmer for additional 3 minutes
  8. Add fish and scallops then simmer for additional 2 minutes.
  9. Season with salt and pepper.