Description
A comforting and rich creamy seafood chowder filled with tender fish, shrimp, and fresh vegetables.
Ingredients
- 2 tablespoons salted butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 medium red potatoes, diced
- 1/4 cup all-purpose flour
- 4 cups water
- 2 tablespoons fish base
- 8 ounces salmon, cut into 1/2-inch chunks
- 8 ounces halibut, cut into 1/2-inch chunks
- 1 cup clam juice
- 1 cup shrimp, peeled
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Start by preparing the ingredients. Cut the salmon and halibut into 1/2-inch chunks. Dice the onion, celery, carrots, and red potatoes accordingly.
- In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
- While the potatoes are boiling, use a 4-quart pot to melt the salted butter over medium heat. Add the diced onions, celery, and carrots, stirring occasionally until the onions become translucent, approximately 5-7 minutes.
- Stir in the all-purpose flour to make a roux. Cook for an additional 5 minutes, allowing the raw flour flavor to dissipate.
- Gradually add the water, followed by the fish base, ensuring it incorporates well. Next, add the salmon and halibut chunks, along with the clam juice.
- Fold in the boiled potatoes, white pepper, cayenne pepper, basil, thyme, and chopped garlic. Allow the mixture to bubble gently on medium heat for about 8 minutes. Adjust the consistency by adding water if needed.
- Slowly mix in the heavy cream, followed by the peeled shrimp. Keep the chowder simmering, stirring often, for about 10 minutes.
- Garnish each bowl with fresh parsley before serving. If desired, serve in a bread bowl.
Notes
For extra creaminess, add the heavy cream towards the end of cooking. Adjust cayenne pepper for desired spice level.