Seafood Chowder

Here’s the recipe for Seafood Chowder from Kalofagas:

Seafood Chowder

Ingredients

1/4 cup olive oil (or butter)

3-4 rashers of bacon (or 2 pieces of smoked fish)

1 1/2 cups diced white onion

1 cup diced celery

1 cup diced carrot

3 cups diced potatoes

4 sprigs of fresh thyme

3 bay leaves

1 cup grated potato (skinless)

1/4 cup dry white wine

11 cups hot vegetable or chicken stock

1/2 lb. small shrimp, peeled and deveined (chopped if needed)

1/2 lb. small scallops

1 lb. white fish fillets (cod, haddock, grouper, halibut), chopped into bite-sized pieces

1 can of clams (plus the liquid)

1 cup heavy cream

Salt and pepper to taste

2-3 tbsp. of cornstarch diluted in 3 tbsp. cold water

Chopped fresh parsley and ground pepper for garnish

Directions

1. Prepare the base:

In a large pot over medium heat, add olive oil (or butter) and the diced onion (or bacon). Sweat for about 5 minutes until the onions are translucent.

2. Add vegetables:

Add the celery, carrots, potatoes, wine, bay leaves, and grated potato. Stir for a couple of minutes.

3. Simmer the soup:

Add hot stock and bring the mixture to a boil. Once boiling, reduce the heat and cover, simmering for 40-45 minutes.

4. Cook the seafood:

Add the fish and seafood to the pot. Stir and cook for 7-10 minutes. Then, stir in the cream and season with salt and pepper.

5. Thicken the chowder:

If you want a thicker consistency, stir in the cornstarch slurry and cook until the chowder thickens. Let it rest for 5 minutes.

6. Garnish and serve:

Serve the chowder topped with chopped parsley and freshly ground pepper.

This seafood chowder is perfect for cold days and a comforting dish for seafood lovers!

End your meal on a sweet note with one of our irresistible(desserts), from classic treats to unique creations.