Seafood Chowder

Seafood Chowder. My favorite food time of year starts in the Fall. Summer vegetables and fruits are slowly exiting my menus and I’m beginning to add more savory ingredients. A selection of seafood with roasted corn, roasted red pepper, red potatoes, shallots, seafood stock, cream, thyme and tarragon is topped with shredded sharp cheddar cheese, crispy bacon and chopped parsley make this seafood chowder memorable. This is a pretty quick recipe with dicing ingredients as your main prep work. Then, add a few minutes to simmer and this hearty seafood chowder is ready to serve.

Salmon, tuna, halibut, or other “chunky flesh” fishes work well in this dish. You want the cubed fish pieces to stay together and not fall apart. More delicate fish like tilapia or trout tend to fall apart. Add some shrimp and langostinos and you’re good to go.

Select which types of fish you want to use. I’m using tuna and halibut. Be sure to dice the fish into large chunks. You could use salmon or another fleshy fish.

Diced red potatoes and sliced shallots add a rustic touch to this chowder.

You’ll want to use some seafood stock to enrich the chowder.

Trader Joe’s carries frozen roasted corn which adds a smoky flavor. Roasted red bell pepper offers a bright pop of color. And I like to add chopped fresh tarragon for a licorice-like flavor.

Let the soup simmer a bit to reduce slightly and enhance the flavors. Stir in some heavy cream and warm through.

Add the seafood and cook just until the seafood is translucent and firm. And get ready to serve!

And to finish, I like to use a bit of shredded sharp cheddar cheese, crispy bacon bits, and chopped parsley.

And serve!

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Seafood Chowder

Ingredients:

1/2 lb fresh halibut, skinned and deboned
1/2 lb fresh tuna, skinned and deboned
2 T butter
1 T olive oil
2 shallots, peeled and sliced thinly
2 cloves garlic, minced
2 c diced skin-on red potatoes
6 c seafood stock
1 c roasted corn, thawed if frozen
1 c roasted red bell pepper, diced
1/2 t dried thyme
1 T chopped fresh tarragon
1 c heavy cream
12 shrimp, shelled and deveined, and roughly chopped
12 langostinos, thawed if frozen, and sliced in half
salt and pepper, to taste

1/4 c shredded sharp cheddar cheese
2 T chopped crispy bacon
2 T chopped fresh parsley

Method:

1. Cut the fish into cubes of one inch or so. Set aside and keep cool.
2. Warm the butter and olive oil over medium heat in a stockpot.
3. Add the shallots and cook until they are soft and translucent.
4. Add the garlic and saute a few minutes.
5. Add the diced potatoes and saute another few minutes.
6. Add the seafood stock. Simmer uncovered for about 15 minutes until the potatoes have softened.
7. Add the roasted corn, diced roasted bell pepper, thyme and tarragon. Let the chowder reduce a bit, about 10 more minutes.
8. Add the cream and continue reducing.
9. Add the fish, shrimp, and langostinos. Stir gingerly and continue to simmer until the seafood is just cooked through maybe 3 – 4 more minutes. Be careful to keep the fish in whole chunks.
10. Season with salt and pepper.
11. Ladle the chowder into serving bowls.
12. Top each chowder with the shredded sharp cheddar cheese, crispy bacon, and chopped parsley.
13. And serve!

Serves 4 – 6 hungry diners as a main course. Serve with crusty bread and a mixed green salad with my Roasted Walnut Oil Dressing.

Variations: Use whatever fleshy fish you have on hand. Add some lobster or crab meat. Add some sliced celery or carrot for additional flavor. Top with some oyster crackers or croutons instead of the cheddar and bacon.

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