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!
- 1 medium (¾ to 1 cup) onion, chopped
- 1 tablespoon butter
- 1 cup clam juice
- 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 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
- chopped fresh thyme
- Sauté 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 ½ cup water. Mix until smooth, then 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.