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Seafood Chowder

Seafood Chowder recipe image
This International soup features Onion; medium, minced, Butter, Thyme, Celery salt. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 885.5
Dietary: Gluten-free
Description
This International soup features Onion; medium, minced, Butter, Thyme, Celery salt. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Onion; medium, minced
  • 1 tablespoon Butter
  • 1 1/2 teaspoon Thyme
  • 1 1/4 teaspoon Celery salt
  • 2 cup Whipping cream
  • 9 ounce Haddock or halibut fillets
  • 6 ounce Scallops; chopped
  • 3 ounce Lobster meat; cooked &
Directions
  1. 1
    chopped 3/4 c Sour
  2. 2
    cream 3 Potatoes; peeled, cooked and -diced 1 1/4 c Milk 1 ts -salt 1/2 ts -pepper Paprika for
  3. 3
    garnish "A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter.
  4. 4
    This version, which comes from a Nova Scotia fisherman and uses sour
  5. 5
    cream , fresh
  6. 6
    cream and thyme, is quite different and very good.
  7. 7
    When reheated leftover chowder, it may be necessary to
  8. 8
    add a little more milk or
  9. 9
    cream , because the fish and potatoes will have absorbed some of the liquid."
  10. 10
    Cook the onion in the butter until transparent.
  11. 11
    Add the thyme and celery salt.
  12. 12
    Remove from heat.
  13. 13
    In a saucepan,
  14. 14
    pour the whipping
  15. 15
    cream over the fish fillets.
  16. 16
    Cover , bring to a
  17. 17
    boil and
  18. 18
    simmer slowly for 10 minutes or till the fish flakes easily.
  19. 19
    Remove the fish with a slotted spoon, then break into small pieces and remove any bones.
  20. 20
    Add the onion mixture and the scallops to the poaching liquid.
  21. 21
    Bring to barely a boil, then simmer for about 1 minute or till the scallops are opaque.
  22. 22
    If the chowder is not to be eaten immediately, refrigerate everything at this stage.
  23. 23
    Just before serving, add the fish, lobster, sour cream, potatoes and milk.
  24. 24
    Heat through, but do not allow to boil.
  25. 25
    Season with salt and pepper.
  26. 26
    Ladle into soup bowls.
  27. 27
    Sprinkle with paprika.
  28. 28
    Serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 885.5kcal
% Daily Value *
Total Fat 50.0g77%
Saturated Fat 29.2g146%
Cholesterol 365.1mg122%
Sodium 1200.0mg50%
Total Carbohydrate 11.6g4%
Dietary Fiber 0.3g2%
Sugars 11.1g
Protein 90.4g181%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, butter, celery, chopped, chowder, cooked, cream, fillets, fish, haddock, halibut, international, lobster, meat, medium, minced, onion, salt, scallops, seafood
Read it online: https://www.chefs-mate.com/recipe/seafood-chowder-2/