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Seafood Chowder

A great American classic, nobody does seafood quite like they do in the United States! It’s healthy, hearty and creamily delicious. Try out this recipe which will produce 3 quarts.

What you’ll need

½ pound scallops

1 pound large shrimp, peeled and deveined

½ pound monkfish

½ pound fresh crabmeat

4 carrots, peeled and diced

1 cup potato, red or white diced

¼ pound butter, unsalted

3 stalks celery, diced

½ cup yellow onion, diced

¼ cup all-purpose flour

½ cup corn kernels

2 tablespoons parsley, minced

1 ½ tablespoons thick cream

Seafood stock

2 tablespoons oil

Shells leftover from the shrimp

2 minced garlic cloves

2 onions

2 carrots

3 celery stalks

1/3 cup tomato paste

1 tablespoon salt

½ cup white wine

1 ½ teaspoons ground black pepper

10 sprigs fresh thyme


Take all the fish and cut into neat bite-size pieces. Place the pieces of fish into a large bowl along with the crabmeat.

For the stock, warm some oil and add the shrimp shells, celery, onion and carrots. Saute for 15 minutes. Throw in the minced garlic and cook for a further 2 minutes.

Pour in 1 quarts of water, tomato paste, white wine, pepper, salt and thyme. Bring to the boil, reduce and simmer for 1 hour. Strain and set to one side.

Place butter in a large pot and gently melt then add in the carrots, celery, onion, corn and potatoes. Cook over a medium-low heat for 15 minutes until potatoes are only just cooked.

Add in the flour while reducing the heat and cook for 3 minutes, stirring regularly. Pour in the stock and bring to the boil.

Add the fish and crabmeat, reduce and leave to simmer uncovered for about 7-10 minutes. Pour in the cream and add the parsley. Salt and pepper to taste and it’s ready to serve. For more fishy food, go to


Seafood chowder pairs effortlessly with a buttery side of corn on the cob. For best results, boil your corn quickly and don’t leave it in the water too long. Fresh corn is best served ever so slightly milky on the inside and not overcooked.

What you’ll need

Ears of corn, fresh and as many as you need

Salt and pepper



Pull off all the husks just before you’re ready to start cooking. Wipe off the silky threads with a damp paper towel and throw them away.

Take a large pot so you can fit all the corn in. Cover with cold, unsalted water and bring to the boil. You can add a little sugar to sweeten things up but never salt or the corn goes tough.

Add in the corn ears and return to the boil. Using a lid is optional but corn floats so using a lid will cook it faster.

After about 3-4 minutes, once water has reached a boil, remove the corn ears straight away and you should have perfectly cooked corn.

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