NARRAGANSETT BAY SEAFOOD CHOWDER
1 medium onion, chopped (¾ to 1 cup)
1 Tbs butter
2 cups water or fish stock (or 1 cup clam juice and 1 cup water)
2 cups diced potatoes
¾ cup lobster meat or shelled, deveined shrimp
¾ cup (about 6 ounces) bay scallops or cut-up sea scallops
½ lb haddock, cod or flounder fillets
2 cups light cream or half and half cream
salt and freshly ground black pepper to taste
chopped fresh parsley
1. Saute onion in butter in saucepan over medium -low heat until tender. Add water or fish stock and potatoes.
2. Simmer until potatoes are tender, about 10 to 12 minutes. Add more water if needed. Cut seafood and fish into chunks. Add to potato mixture. Heat just enough to cook seafood, about 2 minutes. Stir in cream, salt and pepper. Heat; taste for seasoning.
3. Ladle into bowls. Sprinkle with fresh parsley and paprika
*Try adding more spices like a bay leaf and a sprig of fresh thyme.
**If you prepare this a day ahead, wait to add the cream; reheat the seafood in broth, then stir in cream and heat through.
***If you prefer a creamy, thick chowder, use a fork to stir about a half cup of water into 4 Tbsp. flour. Gradually add some of this to the chowder and cook-stir until it is thickened to taste; you may not use all of the flour mixture.
Recipe Source: Adapted from Mystic Seaport’s Seafood Secrets Cookbook
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