Seafood Chowder
Ingredients
- 2 tbsp. unsalted butter, divided
- 1 large onion, finely chopped
- 1 celery stalk, finely chopped
- 1 tbsp. old bay seasoning
- 1 tsp. freshly ground black pepper, plus more
- 1 tbsp. dry sherry or mirin
- 600 ml clam juice, divided
- 480 ml fish or seafood stock or broth
- 1 lb. potatoes (any kind), peeled,cut into ½" pieces
- 1¼ lb. mixed white fish (such as swordfish and/or sea bass) and shellfish (such as peeled, deveined shrimp), cut into ½" pieces
- 8 oz. cooked lobster meat, cut into cubes (optional)
- 1 tbsp. all-purpose flour
- 120 ml half-and-half
Instructions
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Melt 1 Tbsp. butter in a large heavy pot over medium heat.
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Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute.
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Add NaN ml clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.
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Add stock and remaining 480 ml clam juice and bring to a boil.
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Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
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While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in colour, about 1 minute.
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Whisk in half-and-half and 240 ml chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
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Stir half-and-half mixture into chowder; return to medium heat. Bring to a simmer, stirring gently.
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Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
Notes
Imported from Mela.
