Supreme seafood chowder
Prep Time
Price Per Serving
Cooking Mode
45 mL (3 tbsp.) tbsp. unsalted butter
2 celery stalks
1 onion
45 mL (3 tbsp.) tbsp. all purpose flour
750 mL (3 cups) cup milk
250 mL (1 cup) cup fish broth prepared with cubes
2 yellow-fleshed potatoes, peeled and diced
7 mL (1 ½ tsp.) tsp salt
675 g (1 ½ lb) lb fresh fish and seafood mix (cubed white fish and salmon fillets, scallops, shrimp, and clams)
20 mL (4 tsp.) tsp finely chopped chives
20 mL (4 tsp.) tsp finely chopped fresh parsley
45 mL (3 tbsp.) tbsp. unsalted butter
2 celery stalks
1 onion
45 mL (3 tbsp.) tbsp. all purpose flour
750 mL (3 cups) cup milk
250 mL (1 cup) cup fish broth prepared with cubes
2 yellow-fleshed potatoes, peeled and diced
7 mL (1 ½ tsp.) tsp salt
675 g (1 ½ lb) lb fresh fish and seafood mix (cubed white fish and salmon fillets, scallops, shrimp, and clams)
20 mL (4 tsp.) tsp finely chopped chives
20 mL (4 tsp.) tsp finely chopped fresh parsley
Directions
1Melt butter in a large saucepan over medium heat. Add celery and onion and sauté about 4 minutes, stirring often, until vegetables soften.
2Sprinkle in flour and cook 1 minute while stirring. Gradually mix in milk and broth, dissolving flour into liquid.
3Add potatoes and salt. Bring just to a boil over high heat, stirring often. Reduce heat to low and simmer 5 to 7 minutes, or until potatoes are tender and chowder has thickened.
4Add fish and seafood mix and continue to simmer another 5 minutes, or until fish and seafood are just cooked through.
5Top with chives and parsley just before serving, and serve chowder with crackers.
6You can easily swap fish broth for homemade fish stock.
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Personal Note
Personal Note