It's the holidays and one of the more decadent dishes that people often make is beautiful, creamy seafood chowder. My version is somewhat traditional but adds a little somethin somethin to make it a little more than your average Maritime chowder.
I love fresh rosemary and thyme in my chowder, as well as lemon zest and white wine. This combination is gold, gold baby.
Maritime Seafood Chowder
1 bag of shrimp (medium size is nice)
6 - 8 scallops chopped in half
1 lobster chopped into large pieces
2 filets of haddock (or another fish of your choice) chopped
1 lemon zested
1 cup of chopped celery (2 stalks)
1 cup of chopped onion (1 medium onion)
4 medium white or yellow potatoes
1 tsp of finely diced rosemary
1 tsp of finely diced thyme
3/4 cup of white wine
1 tbsp of butter
2 cups of light cream
2 cups of milk
salt and pepper
chopped chives for garnish
Wash and prick potatoes then place in the microwave for 4 minutes. Remove and chop into bite size pieces.
Heat a large soup pot over medium heat. Melt the butter in the pot and add the onions, celery, rosemary and thyme with a proper pinch of salt. Saute until the onions begin to soften, about 5 minutes, then add the wine. Let the wine simmer for about 5 minutes so that it reduces to about half. Add the potatoes, milk and cream and stir to combine. Gently add the seafood and the lemon zest. Turn the heat down and let everything gently simmer for about 20 minutes. Add some salt and pepper and taste test.
1 bag of shrimp (medium size is nice)
6 - 8 scallops chopped in half
1 lobster chopped into large pieces
2 filets of haddock (or another fish of your choice) chopped
1 lemon zested
1 cup of chopped celery (2 stalks)
1 cup of chopped onion (1 medium onion)
4 medium white or yellow potatoes
1 tsp of finely diced rosemary
1 tsp of finely diced thyme
3/4 cup of white wine
1 tbsp of butter
2 cups of light cream
2 cups of milk
salt and pepper
chopped chives for garnish
Wash and prick potatoes then place in the microwave for 4 minutes. Remove and chop into bite size pieces.
Heat a large soup pot over medium heat. Melt the butter in the pot and add the onions, celery, rosemary and thyme with a proper pinch of salt. Saute until the onions begin to soften, about 5 minutes, then add the wine. Let the wine simmer for about 5 minutes so that it reduces to about half. Add the potatoes, milk and cream and stir to combine. Gently add the seafood and the lemon zest. Turn the heat down and let everything gently simmer for about 20 minutes. Add some salt and pepper and taste test.
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