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Fast Seafood Chowder

LeGourmetTV's picture
This chowder by Emily Richards is lighter than a traditional cream version and quick enough to make for a weeknight meal. Tarragon is a licorice-flavored herb that shines through in this soup. If tarragon isn't available you can use Italian parsley.
Ingredients
  Vegetable oil 2 Tablespoon
  Shallot 1 Medium, chop
  Garlic 2 Clove (10 gm), mince
  Celery 2 Medium, thinly sliced (2 stalks)
  Mushrooms 8 Ounce, thinly sliced
  Red pepper 1 Medium, dice
  Fresh tarragon 1 Tablespoon, chop
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Chicken stock/Fish 2 Cup (32 tbs)
  Raw shrimp 8 Ounce, peeled, deveined, chopped
  Bay scallop 6 Ounce
  Baby clam 1 Can (10 oz), drained and rinsed
Directions

MAKING
1. Place a large soup pot over medium high heat, pour oil in it. Add shallot, garlic, celery, mushroom, red pepper, tarragon and salt in it. Cook for about 10 minutes or until the liquid evaporates, stirring occasionally.
2. Pour milk, and chicken stock. Mix and bring it to a gentle boil.
3. Throw clams, shrimp and scallops in it. Simmer for about 5 minutes or until the scallops are opaque and firm.

SERVING
4. Serve seafood chowder hot with celery garnish. Accompany with crust bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
New England
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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