New England Seafood Chowder

New England Seafood Chowder

Author Notes Traditional milk-based New England Seafood Chowder with salmon, cod, shrimp and lobster. You can use any combination of seafood that you like, i.e. instead of cod, you could use haddock, instead of lobster, you can use crab meat. The only type that I will not add to seafood chowder is scallops as they…

recipe image

New England Seafood Chowder

Author Notes

Traditional milk-based New England Seafood Chowder with salmon, cod, shrimp and lobster. You can use any combination of seafood that you like, i.e. instead of cod, you could use haddock, instead of lobster, you can use crab meat. The only type that I will not add to seafood chowder is scallops as they easily become rubbery in the liquid. —Kat Suletzki

  • Serves
    6
Ingredients

  • 1 cup

    carrots, cut to match-sticks


  • 1 cup

    leek, diced


  • 1 cup

    waxy potatoes cut to match-sticks


  • 1 cup

    russet potatoes cut to 1/4 inch dice


  • 3/4 pound

    salmon filet, 1-inch pieces


  • 3/4 pound

    cod filet, 1-inch pieces


  • 1/2 pound

    shrimp, 1-inch pieces (can be whole, if small)


  • 1/2 pound

    lobster meat, 1-inch pieces


  • 3 cups

    seafood stock


  • 2 cups

    whole milk


  • 1 cup

    heavy cream


  • 3 tablespoons

    fresh dill or parsley


  • salt and pepper to taste


  • olive oil

Directions
  1. In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.
  2. Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the chowder, all the fish will fall apart. Add the lobster meat.
  3. Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your dill or parsley immediately before serving.

Read More

Article Categories:
Seafood Recipes