Seafood Chowder
What makes this chowder recipe our favourite? To start, it has bacon! Smoky, salty tiny pieces are fried until crisp, then reserved to be swirled in at the end. Flour, stock and cream, added to beautifully sautéed vegies give us a soupy richness and, to finish, seafood is perfectly poached in the barely simmering liquid. The result? A hearty yet elegant soup, worthy of a restaurant, yet all on the table in 30 minutes. How to make a seafood chowder: key tips This chowder is made using a holy trinity known as a mirepoix. While typically made with onion, the addition of leek to the carrot and celery provides a slightly sweeter and softer element. Sautéed in butter, the mirepoix provides a deep, sweet base ready to be built upon. Be sure to cook out the flour before adding the stock. It only takes a minute and will eliminate any raw flour taste and smell from the dish, which can detract from the flavour. It’s best to use heated stock so that the temperature doesn’t suddenly dip and increase the cooking time. After adding your fish pieces, stir often but gently, to move the fish around so that the pieces cook evenly and don’t settle on the bottom of your pan and become stuck. After adding the rest of the seafood and remaining ingredients, you’ll want your chowder to simmer gently. If the mixture boils rapidly, you will risk overcooking your scallops and prawns and causing the fish pieces to break apart. Serve your chowder immediately, with some crusty bread for dipping. Key ingredients in this seafood chowder recipe Choose a firm, white fish for your chowder such as barramundi, snapper, ling or King George whiting. Scallops and prawns are the chosen seafood extras in this recipe, but you could also add crab, lobster and clams, if you wish. Bacon, caramelised in the pan, adds wonderful salty bursts throughout this chowder. The leek, carrot and celery are the base flavours of the broth, while the potato makes it a little thicker and creamier. Fish stock can be purchased at some large supermarkets and quality grocery stores. Here are another 14 chowders to enjoy with a glass of wine, and 100 of our best winter soup recipes to warm your soul. This recipe was originally submitted by cherbettridge, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes team and Natasha Shaw.
