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Seafood chowder: hearty goodness from the sea

This week we wanted to share a recipe that is sure to warm your bones during the endless winter we are experiencing this year. This recipe can be altered to accommodate any of your seafood favourites such as clams, lobster, crab, cod fish, scallops, or anything thing else you fancy.

When it comes to chowders, there are many different variations out there. Typically, these hearty and delicious dishes are cream- and milk-based, but can also be made with canned tomatoes in the case of a Manhattan Chowder.

Seafood Chowders are the most common and popular, but potato and corn chowders are also quite good. When you’re ready to serve this dish make sure you have some old-fashioned saltine crackers or a nice piece of crusty garlic bread for dunking. Stay warm and happy cooking.

2 tsp canola oil

2 large onions, diced

2 celery stalks, diced

2 large carrots, diced

2 litres cold water

5 large Yukon gold potatoes, cubed

1 pound scallops

1 pound salmon, cut into chunks

1 pound cod, cut into chunks

1 pound shrimp, peeled and deveined

6 ounces cooked chopped lobster meat or crab meat

2 cans chopped clams, drained

4-1/4 cups heavy whipping cream

2 cups half-and-half

1-1/2 cups butter, cut into chunks

salt and ground black pepper to taste

(Fresh mussels, roux, tarragon and lemon juice are optional)

 

Place a large pot on medium heat with oil and sauté carrots, celery and onions for a few minutes;

Add water and place the cubed potatoes and cook until tender;

Stir in all seafood except clams and cook for 10 minutes;

Add heavy cream, half and half cream and butter, simmer for another 20 minutes then add your clams. Taste and adjust season with salt, pepper and a squeeze of fresh lemon juice and some chopped tarragon;

If you want you can add some roux to thicken. I like to add mussels in the shell at the last minute so they steam and open. I also like to serve it alongside some crusty garlic bread.

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