Seafood Chowder
This highly adaptable recipe for seafood chowder comes together quickly and delivers a soup that’s deeply flavorful, yet light and decidedly not gloppy.
Ingredients
- 2 tbspunsalted butter, divided
- 1 largeonion, finely chopped
- 2celery stalk, finely chopped
- 1 tbspOld Bay seasoning
- 1 tspfreshly ground black pepper, plus more
- 1 tbspdry vermouth
- 1 cupclam juice, divided
- 4 cupseafood stock
- 1 lbpotatoes (any kind), peeled, cut into ½" pieces
- 1.25 lbmonk fish
- 0.25 poundsquid
- 0.25 poundbay scallop
- 10shrimps
- 1 tbspall-purpose flour
- 0.5 cuphalf-and-half
Instructions
- 1
Melt 1 Tbsp. unsalted butter in a Dutch oven or other large heavy pot over medium heat. Cook 1 large onion, finely chopped, and 2 celery stalk, finely chopped, stirring often, until translucent, about 5 minutes. Mix in 1 Tbsp. Old Bay seasoning and 1 tsp. freshly ground black pepper; cook, stirring, 30 seconds. Add 1 Tbsp. dry vermouth; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.
- 2
Add 4 cups seafood stock and the remaining 1/2 cups clam juice; bring to a boil over high heat. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add the mixed seafood. Note; depends on your seafood selection, some may require more time than others.
- 3
While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in 1 Tbsp. all-purpose flour and cook, whisking constantly, until light blond in color, about 5 minute. Whisk in ½ cup half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
- 4
Stir half-and-half mixture into chowder; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper.
