Seafood Chowder

Seafood Chowder

AuthorJulie

a drizzle of olive or canola oil
a small lump of butter
1 small purple onion, finely chopped
1 tsp dried thyme, or 1 Tbsp. chopped fresh
1 bay leaf
1-2 lbs. Yukon Gold, russet or red-skinned potatoes, preferably new, scrubbed and thickly sliced (if they are baby new potatoes) or chopped
1/2-1 cup frozen, fresh or canned corn kernels
3 cups (ish) chicken, fish or vegetable stock, or water
1-2 lbs. chopped whitefish, scallops, shrimp or a combination
1/2-1 cup half & half
salt & pepper
chopped fresh flat-leaf parsley or chives, for garnish (optional)

1

In a medium-large pot set over medium heat, melt the oil and butter together and saute the onion for about 5 minutes, until soft but not golden. Add the thyme and bay leaf and cook for another minute. Add the potatoes, corn and stock - make sure there is enough liquid to cover the potatoes - if not, add a little more water until it does.

2

Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender. Dump in the seafood and stir until it turns opaque - this should only take a couple of minutes. Don't overcook the shrimp, or they will curl up and get tough. Stir in the cream and season with salt and pepper.

3

Divide among bowls and sprinkle with parlsey or chives.

Category

Ingredients

 a drizzle of olive or canola oil
 a small lump of butter
 1 small purple onion, finely chopped
 1 tsp dried thyme, or 1 Tbsp. chopped fresh
 1 bay leaf
 1-2 lbs. Yukon Gold, russet or red-skinned potatoes, preferably new, scrubbed and thickly sliced (if they are baby new potatoes) or chopped
 1/2-1 cup frozen, fresh or canned corn kernels
 3 cups (ish) chicken, fish or vegetable stock, or water
 1-2 lbs. chopped whitefish, scallops, shrimp or a combination
 1/2-1 cup half & half
 salt & pepper
 chopped fresh flat-leaf parsley or chives, for garnish (optional)

Directions

1

In a medium-large pot set over medium heat, melt the oil and butter together and saute the onion for about 5 minutes, until soft but not golden. Add the thyme and bay leaf and cook for another minute. Add the potatoes, corn and stock - make sure there is enough liquid to cover the potatoes - if not, add a little more water until it does.

2

Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender. Dump in the seafood and stir until it turns opaque - this should only take a couple of minutes. Don't overcook the shrimp, or they will curl up and get tough. Stir in the cream and season with salt and pepper.

3

Divide among bowls and sprinkle with parlsey or chives.

Seafood Chowder
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