daune's seafood chowder
(1 rating)
New England special!!
(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
30 Min
Ingredients For daune's seafood chowder
-
2boiling potatoes, diced
-
1-1/2 cdiced onion
-
1-1/2 cdiced celery
-
1/4 cplus---2 tablespoons butter
-
1 qtwater
-
1-1/2 Tbspfish base--i use minor's (makes good flavor!)
-
1 cwhipping cream
-
1/4 tspdried dill
-
1/4 tspdried thyme
-
1/4 cflour
-
8 ozfirm white fish fillet, such as haddock or cod cut into bite-sized pieces
-
6 ozshrimp
-
6 ozscallops
-
salt and pepper to taste
How To Make daune's seafood chowder
-
1In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.
-
2In a large, heavy-bottomed saucepot, saute the diced onion, carrot and celery in 2 tablespoons butter until vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil.
-
3Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.
-
4In a separate pan (what, another one?!?), melt the remaining 1/4 cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux.
-
5Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.
-
6Add the fish, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT