Seafood Chowder Recipe
cup 8.00 | Bowl 11.00 We start with a awesome clam chowder base then we add sea scallops, haddock and simmer to perfection. yum!! served with oyster crackers on side.
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Ingredients
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Chowder Base
Seafood
Serving
Method
Chowder Base Preparation
- 1
- 2
Make the Roux
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes to form a roux, ensuring it does not brown.
- 3
Add Broth and Potatoes
Gradually pour in the vegetable broth while whisking continuously to avoid lumps. Add the diced potatoes, salt, black pepper, thyme, and bay leaf. Bring the mixture to a boil, then reduce to a simmer.
- 4
Add Cream
Once the potatoes are tender (about 15 minutes), stir in the heavy cream. Allow the chowder to simmer for an additional 10 minutes.
Seafood Addition
- 5
Add Seafood
Gently fold in the sea scallops and haddock fillets into the chowder. Simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.
Serving
- 6
Serve Chowder
Remove the bay leaf from the chowder and ladle into bowls. Serve hot with a side of oyster crackers.
