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Seafood Chowder

Yields1 Serving

 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)

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.


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.


Divide among bowls and sprinkle with parlsey or chives.