Delicious, Savoury Seafood Chowder
Dive into Comfort: Smoked Seafood Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Smoky Seafood Chowder takes that comfort to the next level with a delightful blend of flavors and textures. We’re talking tender potatoes, sweet corn, flaky fish, succulent shrimp, and the luxurious smokiness of salmon, all swimming in a creamy, comforting broth. It’s a seafood lover’s dream!
This isn’t your average chowder. The addition of hot-smoked salmon truly sets it apart, lending a depth of flavor that will have your taste buds singing. The bacon adds a salty, savory base, while the white wine deglazes the pot, lifting all those delicious browned bits for maximum flavor. It’s a bit of a process, but trust us – the result is so worth it.
What makes this chowder special?
- Smoked Salmon: The star of the show, adding a unique smoky depth.
- Variety of Seafood: A delightful mix of fish, shrimp, and clams.
- Creamy, Flavorful Broth: Built with a flavorful base of bacon, onions, celery, and white wine.
- Hearty and Filling: Perfect for a satisfying dinner.
Tips for the Perfect Chowder:
- Freshness is Key: Use the freshest seafood you can find for the best flavor.
- Don’t Overcook the Seafood: Overcooked seafood becomes rubbery. Add it towards the end of the cooking process.
- Adjust the Cream: Feel free to adjust the amount of heavy cream to your liking. For a lighter chowder, you can use half-and-half or even milk.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
Frequently Asked Questions:
Q: Can I use different types of seafood?
A: Absolutely! Feel free to substitute other types of white fish, scallops, or mussels. Just be mindful of cooking times.
Q: Can I make this chowder ahead of time?
A: Yes, but the texture may change slightly. It’s best to reheat gently and add a splash of cream or milk if needed.
Q: Is it possible to make a dairy-free version?
A: Yes! Substitute the heavy cream with full-fat coconut milk or a cashew cream for a delicious dairy-free chowder.
Q: What wine pairs well with this chowder?
A: A crisp Sauvignon Blanc or Pinot Grigio would be a lovely pairing. Alternatively, a light-bodied Chardonnay would also work well.
We hope you enjoy this Smoky Seafood Chowder as much as we do! It’s a perfect dish to share with family and friends on a cozy night in.
Smoky Seafood Chowder
Ingredients
- 2 slices thick-cut bacon chopped
- 1 yellow onion finely chopped
- 2 ribs celery sliced
- 1 cup white wine
- 1 lb Yukon gold potatoes cut into 1-inch pieces
- 4 cups chicken or vegetable stock
- 1 lb fresh clams
- 1/2 cup Water
- 1 lb thick white fish such as cod or halibut, skinned and cut into 2-inch pieces
- 1 1/2 cups frozen or fresh corn kernels
- 3/4 cup heavy cream
- 1/2 lb hot-smoked salmon skinned and broken into 2-inch pieces
- 1/2 lb medium shrimp peeled and deveined
- Chopped chives for garnish
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving rendered fat in the pot.
- Add onion and celery to the pot and cook until softened, about 5-7 minutes.
- Pour in 1/2 cup white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Add clams to the pot and cook until they open, about 5-7 minutes. Discard any clams that do not open.
- Add fish and corn to the pot and cook for another 3-5 minutes, or until fish is cooked through.
- Stir in heavy cream and smoked salmon. Heat through.
- Add shrimp and cook until pink and opaque, about 2-3 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped chives and crumbled bacon before serving.
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