seafood chowder
Creamy, hearty chowder. Sometimes I stir some dry sherry into each bowl before serving, about a tablespoon. Serve with a crusty bread.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 1/2 cup dry white wine
- 2 large red potatoes, unpeeled and cubed
- 1 large carrot, peeled and diced
- 1 can (10 oz.) baby clams
- 1 bottle (8 oz.) clam juice
- 1 small bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon old bay seasoning
- 10 ounces tilapia fillets, cut into 1-inch pieces
- 1/2 pound cooked baby shrimp (salad shrimp)
- 1 can (6 oz.) crab meat
- 1 1/2 cups half and half
- 2 tablespoons chopped fresh parsely, for garnish
How To Make seafood chowder
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Step 1Heat oil and butter in large pan and saute onions for 5 minutes. Add diced carrots and wine and cook on low for 20 minutes.
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Step 2Drain clams, reserving juice. Set aside.
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Step 3Add potatoes, reserved clam juice, 1 cup bottled clam juice and enough water, if needed, to barely cover potatoes. Stir in bay leaf, thyme, salt, pepper and Old Bay seasoning. Bring to a simmer and cook, covered, until potatoes are almost done, 10-15 minutes.
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Step 4Heat half and half in seperate pot until steamy, but not boiling.
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Step 5Add fish to soup pot along with clams, shrimp and crab. Stir in hot cream and cook on low heat, uncovered, until fish is just cooked through and seafood is heated. DO LET BOIL!!!
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Step 6Ladle into serving bowls and sprinkle with parsely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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