Creamy Seafood Chowder
Seafood medley, extra shrimp, bacon, potatoes and a final squeeze of lemon.
The clams were replaced with a mixed seafood bag plus extra shrimp. The seafood was thawed before cooking. The base was built with bacon, onion, celery and potato, then finished with cream and the seafood right at the end.
The clams were replaced with a mixed seafood bag plus extra shrimp. The seafood was thawed before cooking. The base was built with bacon, onion, celery and potato, then finished with cream and the seafood right at the end.
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Method
- 01
Render the bacon until browned. Keep the fat for the base.
- 02
Soften onion and celery for 5–7 minutes, then add garlic for 30–60 seconds.
- 03
Add butter if needed, stir in the flour and cook for 1–2 minutes.
- 04
Gradually whisk in the stock. Add potatoes, thyme and bay leaves.
- 05
Simmer until the potatoes are tender, roughly 12–15 minutes.
- 06
Add cream and milk; warm gently for 3–5 minutes without a hard boil.
- 07
Add the seafood medley for about 3–4 minutes and the extra shrimp for about 2–3 minutes, only until cooked through.
- 08
Finish with Worcestershire, black pepper, salt as needed and lemon juice.
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Our cooking notes
- The seafood bag was thawed before cooking.
- Seafood was intentionally added late to avoid overcooking.
- The final live note was that only the lemon juice remained to be added.
Inside the pot
