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Potato Seafood Chowder

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Ingredients
  Butter 2 Tablespoon
  Coarsely chopped leeks 1 Cup (16 tbs), white part only
  Thinly sliced celery 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Russet potatoes 1 3⁄4 Pound, peeled and cut into 1/2 inch dice
  Chicken broth 4 Cup (64 tbs)
  Dry white wine 1 Cup (16 tbs)
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Bay leaf 1
  Medium size shrimp 3⁄4 Pound, peeled and deveined
  Salmon fillet 1⁄2 Pound, skinned and cut into 3/4 inch pieces
  Bay scallops 1⁄2 Pound
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Frozen baby peas 1 1⁄2 Cup (24 tbs), thawed
  Finely chopped parsley 1⁄3 Cup (5.33 tbs) (Fresh)
  Finely chopped thyme 2 Teaspoon (Fresh)
  Freshly ground pepper To Taste
  Salt To Taste
  Diced tomato 1 Cup (16 tbs), seeded (For Garnish)
Directions

In a large pot melt the butter over medium heat.
Add the leeks, celery, and garlic and saute for 3 to 4 minutes, or until softened, but not yet browned.
Add the potatoes, stirring well to coat them with the butter.
Stir in the broth and wine and bring to a boil.
Reduce the heat to low and let simmer for 15 minutes, or until the potatoes are fork-tender.
Stir in the clam juice and bay leaf.
Increase the heat to medium.
When the soup returns to a simmer, add the shrimp, salmon, and scallops.
Cook for 3 to 4 minutes, or until the seafood is just cooked through and no longer translucent in the center.
Reduce the heat to low.
Add the heavy cream, peas, parsley, and thyme, gently stirring to combine.
Season with salt and pepper.
When the chowder is hot, ladle into heated soup bowls.
Garnish with the diced tomato potato-corn chowder.
Omit the clam juice, shrimp, salmon, scallops, and peas.
After adding the bay leaf and returning the soup to a simmer, add 2 cups fresh or frozen corn kernels.
Add 2 teaspoons chopped fresh dill with the heavy cream, parsley, and thyme.

Recipe Summary

Method: 
Slow Cooked
Ingredient: 
Potato

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