We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

tasty seafood chowder
tasty seafood chowder

tasty seafood chowder
A Maritime Tale of Flavor and Tradition:
tasty seafood chowder
Source
Ingredients:
1
Servings
  • 1
    item
     assorted seafood (such as shrimp, scallops, crab, and fish fillets)
  • 1
    item
     onion
  • 1
    item
     celery
  • 1
    item
     garlic
  • 1
    item
     potatoes
  • 1
    item
     fish or seafood stock
  • 1
    item
     milk
  • 1
    item
     heavy cream
  • 1
    item
     butter
  • 1
    item
     all-purpose flour
  • 1
    item
     thyme
  • 1
    item
     bay leaves
  • 1
    item
     salt and pepper
  • 1
    item
     fresh parsley for garnish
tasty seafood chowder
Instructions:
  1. In a large pot, melt butter over medium heat. Add diced onions, celery, and minced garlic, sautéing until softened and fragrant.
  2. Stir in diced potatoes and cook for a few minutes to lightly brown.
  3. Sprinkle flour over the vegetables and cook, stirring constantly, for a couple of minutes to form a roux.
  4. Gradually pour in fish or seafood stock, stirring to incorporate and prevent lumps from forming.
  5. Add milk, heavy cream, thyme, bay leaves, salt, and pepper to the pot, stirring well to combine.
  6. Bring the chowder to a gentle simmer and cook for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
  7. Stir in the assorted seafood and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
  8. Remove the bay leaves and thyme sprigs from the chowder and discard.
  9. Serve hot, garnished with freshly chopped parsley and a sprinkle of freshly ground black pepper.
  • 1
    item
     assorted seafood (such as shrimp, scallops, crab, and fish fillets)
  • 1
    item
     onion
  • 1
    item
     celery
  • 1
    item
     garlic
  • 1
    item
     potatoes
  • 1
    item
     fish or seafood stock
  • 1
    item
     milk
  • 1
    item
     heavy cream
  • 1
    item
     butter
  • 1
    item
     all-purpose flour
  • 1
    item
     thyme
  • 1
    item
     bay leaves
  • 1
    item
     salt and pepper
  • 1
    item
     fresh parsley for garnish
1
Servings
0

In a large pot, melt butter over medium heat. Add diced onions, celery, and minced garlic, sautéing until softened and fragrant.

Stir in diced potatoes and cook for a few minutes to lightly brown.

Sprinkle flour over the vegetables and cook, stirring constantly, for a couple of minutes to form a roux.

Gradually pour in fish or seafood stock, stirring to incorporate and prevent lumps from forming.

Add milk, heavy cream, thyme, bay leaves, salt, and pepper to the pot, stirring well to combine.

Bring the chowder to a gentle simmer and cook for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.

Stir in the assorted seafood and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.

Remove the bay leaves and thyme sprigs from the chowder and discard.

Serve hot, garnished with freshly chopped parsley and a sprinkle of freshly ground black pepper.

Contact About
Privacy Policy Terms of Service Sitemap