Daune's Seafood Chowder

★★★★★ 1 Review
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By Daune (pronounced "Dawn") Browne
from Calais, ME

New England special!!

serves 8
prep time 45 Min
cook time 30 Min


  • 2
    boiling potatoes, diced
  • 1-1/2 c
    diced onion
  • 1-1/2 c
    diced celery
  • 1/4 c
    plus---2 tablespoons butter
  • 1 qt
  • 1-1/2 Tbsp
    fish base--i use minor's (makes good flavor!)
  • 1 c
    whipping cream
  • 1/4 tsp
    dried dill
  • 1/4 tsp
    dried thyme
  • 1/4 c
  • 8 oz
    firm white fish fillet, such as haddock or cod cut into bite-sized pieces
  • 6 oz
  • 6 oz
  • salt and pepper to taste

How To Make

  • 1
    In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.
  • 2
    In 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.
  • 3
    Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.
  • 4
    In 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.
  • 5
    Whisk 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.
  • 6
    Add 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.

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