New England Style Seafood Chowder
New England Style Seafood Chowder
Creamy New England Chowder with Fresh Fish and Mixed Seafood.
Servings
4
Ingredients
- 3 medium potatoes (8 oz)
- 7 1/2 ounce fresh firm white fish (such as haddock or cod)
- 2 cup seafood stock or 2 cups water and 1/2 teaspoon powdered bonito soup stock
- 4 1/2 ounce mixed seafood mix (such as mussels, crab, calamari, shrimp or bay scallops)
- 3 tablespoon flour
- 3 tablespoon butter
- 1 cup evaporated milk or half and half cream
- salt and pepper to taste
Directions
- 1. Wash and peel the potatoes and cut them into 1/2" cubes. Boil them in 2 cups of stock until they are fork tender (approximately 8 minutes). Drain the stock into a sauce pan and set the potatoes aside.
- 2. Add the seafood to the stock over medium heat. Bring to a boil and cook until the fish begins to flake (approximately 10 minutes).
- 3. If using previously cooked, frozen and thawed seafood, add it now and bring the soup to a boil and then reduce to a simmer.
- 4. In the mean time, add the butter and flour to a small saute pan. After the butter melts continue to stir until the mixture becomes a cream color (do not brown).
- 5. Add the evaporated milk or cream and stir until smooth.
- 6. Add the milk mixture to the soup and stir over low heat. Do not return the soup to a boil - doing so will cause the soup to "break."
- 7. Taste the soup. Add additional seafood stock or a light sprinkle of bonito powder if more seafood flavor is desired, and salt and pepper to taste. Serve with oyster crackers.