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Seafood Chowder

February 12, 2011

Homemade Seafood Chowder

Homemade Seafood Chowder

The first time I tried clam chowder was when my boyfriend made it for me while we were staying at his mom’s house.  It was so delicious.  It was thick, I mean stand a fork in it thick.  He is an amazing cook.  This is his special recipe but we have thinned it out a little so that it isn’t so filling.  We also added shrimp and scallops so that it is now a seafood chowder.  I love cooking with family and loved ones it really allows you to see them in a different light. Everyone has skills that are so unique it is great to share them with one another in the kitchen.

This is a New England style seafood chowder as it is a cream base.  The Manhattan Clam chowder is a tomato base.

Ingredients and Directions for the Seafood Chowder

Ingredients for the Seafood Chowder

Ingredients for the Seafood Chowder

1.  Ingredients:

2 tablespoons of butter

4 slices of bacon, cooked and chopped

1 clove of garlic, minced

1 medium onion, chopped

1 medium potato, cubed

2 stalks of celery, chopped

2 carrots, peeled and chopped

1/4 of a red pepper, diced (optional)

salt and pepper, to taste

3 tablespoons of flour

1/4 cup of oil (more or less)

2 cups milk

1 cup of whipping cream

1 10 oz can of calms, with juice

10 large shrimp, peeled and deviened

1/2 lb baby scallops, rinsed

To Prepare:

2. In a medium pot add the butter and melt over medium high heat.  Add the garlic and onion to the butter and saute for a few minutes until soft.

3. Add the potato,celery and red pepper to the garlic and onion and cook until the potatoes soften. Reduce the heat a little and allow the vegetables to sweat while you make the roux.

4. To make the roux add the flour to a small bowl and then add the oil to the flour and whisk until smooth.

5. Whisk until you have a smooth paste.  You may need more oil or less depending on how thick you like your soup.  Set aside.

6. Add the milk and whipping cream to the vegetables.  Increase the heat to medium-high and bring to a slight boil.  When you start to see bubbles forming add the prepared roux to the cream and whisk until smooth.  Allow this to boil for a few minutes stirring constantly as you do not want any lumps or for it to stick to the bottom of your pot.  Reduce the heat again and then add the shrimp, scallops, clams with juice and the bacon to the cream and stir to combine.  Allow the chowder to simmer for about 20-30 minutes or until the potatoes are nice and tender.

Seafood Chowder

Seafood Chowder

There is nothing like a homemade seafood chowder.  I love this recipe.  It is simple and satisfying.  It would be perfect after a long day of playing in the snow, skiing, snowboarding or walking.  It warms you from the inside out and fills you up.  You could have it in the afternoon for lunch or in the evening for dinner.  It is great served with a fresh bun or a slice of warm bread too 🙂

From our kitchen to yours,

Sydney Jones

9 Comments leave one →
  1. February 12, 2011 3:34 pm

    Everything on you blog looks great! Thanks for stopping by!

  2. February 12, 2011 7:20 pm

    Looks great! I love your blog!

  3. February 12, 2011 8:17 pm

    I’m a huge fan of seafood soups! Your chowder looks so delicious! I’ll definitely will be trying the recipe 🙂

  4. Mary permalink
    February 12, 2011 9:56 pm

    We got back from skiing today — it was a perfect day! THIS would have been wonderful — it looks so warm and filling — ideal comfort foot. There is always NEXT weekend! Thanks for yet another beautiful recipe!

    • February 12, 2011 10:03 pm

      This would have been ideal for after your skiing! I love coming in from playing outside in the winter and having a nice warm bowl of chowder or soup 🙂 Thanks Mary, say hello to “Porkchop” for me!


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