:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/doL0-a-D87RAHouI_4hc/bd92546fdcfab498f7d76131302666.png "Creamy Nova Scotia Seafood Chowder")
Creamy Nova Scotia Seafood Chowder
Seafood Chowder is a hearty and comforting one-pot soup that is perfect for any occasion. This creamy soup is loaded with a variety of seafood like shrimp, clams and fish cooked in a delicious broth cream, potatoes, aromatics, and herbs. It's a filling and delicious way to taste the flavors of the sea.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb fish (such as cod or haddock) cubes
- 2 clams
- 1 Cup onions, chopped
- 1 stalk celery
- 3 cups potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 2 cups heavy cream
- 1 Cup all-purpose flour
- 2 tbls butter
- 2 tbls oil
- 2 cloves garlic, minced
- 1 bay leaf
- Chopped parsley
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Directions
In a pot, heat the oil at medium heat. Add onion and celery, and saute for 5 minutes, until they are softened.
Add minced garlic and cook for another minute.
Sprinkle the flour in and combine. Cook for 2-3 minutes until the flour is lightly browned.
Add the chicken or seafood broth, potatoes, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
Add the seafood (shrimp, fish, and clams) to the pot and let it cook for 2-3 minutes until the shrimp turn pink, the fish is cooked through, and the clams are open.
Add the heavy cream and stir to combine. Let the chowder simmer for another 5 minutes until it thickens.
Season with salt and pepper to taste. Serve, garnished with chopped parsley if desired.
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TammersCreamy Nova Scotia Seafood Chowder
Seafood Chowder is a hearty and comforting one-pot soup that is perfect for any occasion. This creamy soup is loaded with a variety of seafood like shrimp, clams and fish cooked in a delicious broth cream, potatoes, aromatics, and herbs. It's a filling and delicious way to taste the flavors of the sea.
In a pot, heat the oil at medium heat. Add onion and celery, and saute for 5 minutes, until they are softened.
Add minced garlic and cook for another minute.
Sprinkle the flour in and combine. Cook for 2-3 minutes until the flour is lightly browned.
Add the chicken or seafood broth, potatoes, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
Add the seafood (shrimp, fish, and clams) to the pot and let it cook for 2-3 minutes until the shrimp turn pink, the fish is cooked through, and the clams are open.
Add the heavy cream and stir to combine. Let the chowder simmer for another 5 minutes until it thickens.
Season with salt and pepper to taste. Serve, garnished with chopped parsley if desired.
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