Soup of the Day: Seafood Chowder

4 months ago

Warm seafood chowder with crackers on the side is just perfect for those cold weather nights


Seafood Chowder

1/4 kilo Bacon, sliced into 1/2″ pieces

1/4 cup Butter or 3 Tbsps extra virgin olive oil

2 Medium white onions, finely chopped

3 stalks Celery, thinly sliced

1/2 kilo Potatoes, cut into 1/2” cubes

1/4-1/3 cup Flour

*Clam Soup Stock (see recipe below)

1/4 kilo Shrimps, peeled and deveined

1/4 kilo Salmon fillet (or any white firm-flesh fish), cubed

150g Squid rings

*Clam meat or mussel meat, chopped

1 cup Cream or milk

*Salt and pepper to taste

*Chopped fresh parsley

  1. In a heavy casserole, fry bacon until fat is rendered. Add olive oil or butter.
  2. In the same pan, sauté onions and celery until onions are soft and lightly caramelized. Add potatoes and sauté until slightly cooked. Stir occasionally so the potatoes do not stick to the bottom of the casserole.
  3. Add flour then reduce the heat to low. Stir for about 3 minutes to cook off the starchy taste (use more flour for a thicker soup). Add the clam soup stock and bring mixture to a boil.
  4. Mix in all the seafood, reduce the heat and simmer until cooked, about 10 more minutes.
  5. Pour in the milk or cream and mix well (do not allow mixture to boil if using cream). Taste and correct seasoning with salt and pepper. Garnish with chopped parsley.
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