This soup reminds me of summering on the East Coast beaches: Seafood Chowder
Every summer, I spend a good chunk of time in a beach area south of Boston with my family. I love it. I look forward to it every year from the day we leave until the day we are able to return! One of the things I love most is that we can pick up amazing, fresh seafood every single day. This is the perfect soup to make if you have access to a great, fresh seafood medley. I live in Nevada now… and there isn’t any fresh seafood in sight. So for this recipe I opted to use a bag of mixed seafood from my favorite overnight Seafood delivery company: Anderson Seafoods. It had shrimp, calamari, scallops and cod. It’s a perfect option for this soup!
This soup turns out creamy and delicious- and it’s a nice main dish soup with all of that wonderful seafood stuffed inside. Add a generous hunk of buttered sourdough bread… and maybe a small green salad… and you’re all set for a great dinner.
It’s a typical chowder– with a creamy base + potato and onion. It’s filling and tasty!
If you live near the ocean with access to fresh fish, I envy you greatly! For now, I’ll do the best I can by hunting down the best fish I can to be delivered to my home. I’m counting down the days to our stay in Massachusetts this summer!
Prep Time: 15 minutes
Cook Time: 20 minutes
- 1 medium onion, chopped (3/4 to 1 cup)
- 1 tablespoon butter
- 1 cup clam juice
- 1 cup water
- 2 cups diced potatoes
- 3/4 cup lobster meat or shelled, deveined shrimp
- 3/4 cup (about 6 ounces) bay scallops or cut-up sea scallops
- 1/2 pound haddock, cod or flounder fillets
- 2 cups light cream or half and half cream
- 2 tablespoons all-purpose flour
- salt and freshly ground black pepper to taste
- chopped fresh parsley and chopped fresh thyme
- Saute onion in butter in saucepan over medium -low heat until tender. Add clam juice, water and potatoes.
- 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.
- In a small bowl, combine flour with 1/2 cup water. Mix until smooth. Stir this mixture into the soup. Heat and stir until slightly thickened. Taste, and add salt and pepper as needed for seasoning.
- Ladle into bowls. Sprinkle with fresh parsley and thyme.
- Alternately, you can use 2 cups of mixed seafood in place of the specific fish noted in the recipe.