Seafood Chowder

Photo by Jackie Fraser-Dunfield

Issue 2 (November) 2015

  • 6 slices cooked bacon, chopped
  • 3 tbsps. butter
  • 1 onion, chopped
  • 2 stalks of celery, diced
  • 1 carrot chopped (if desired )
  • 1 cup cream
  • 2 cups milk
  • 1 cup chicken or fish broth
  • Splash white wine (optional)
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 2 large potatoes, chopped
  • 2 bay leaves
  • 1 tbsp fish sauce (if using chicken stock)
  • 1/3 cup of flour
  • Handful fresh, chopped parsley, or 1 tsp dried
  • 3- 4 sprigs thyme, or 1tsp. dried
  • Fresh chopped dill
  • Lemon or lime juice

Seafood, uncooked

  • 2 cups, shrimp, salmon, haddock, scallops, lobster, clams (your choices)

Direction

  1. In a large pot, melt butter over medium heat and saute onion and celery for a few minutes until translucent.
  2. Add all liquids – milk, cream, stock and wine – along with the herbs and fish sauce.
  3. Add potatoes and cook on medium heat for 5 - 8 minutes until potatoes are slightly cooked, but still firm.
  4. Turn heat to low and whisk flour into a small amount of water. Stir into the pot.
  5. Add all seafood and cooked chopped bacon.
  6. Cook chowder, stirring often, for about 5 minutes until fish is opaque.
  7. Simmer for 10 - 15 minutes. Add a splash lemon/lime juice, salt and pepper to taste.

Fill 4 bowls and top with fresh dill.
Serve hot with rolls or crackers.
Note: Chowder can be prepared a day ahead of time.
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-By Jackie Fraser-Dunfield

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com