Seafood Chowder
July 18, 2024
Serve this hearty chowder for dinner with a green salad and crusty artisan bread from our bakery.
SERVINGS
6-8
PREP TIME
10 min
COOK TIME
45 min
Ingredients
-
1pound L&B Raw Shrimp, peeled and deveined*
-
1pound skinless Atlantic salmon
-
1/2pound bay scallops
-
15mussels (optional)
-
2tablespoons butter
-
2tablespoons olive oil
-
1cup chopped onion
-
1cup chopped carrots
-
1cup chopped celery
-
2cups chopped potatoes
-
1/2cup corn kernels
-
1/4cup flour
-
1quart seafood stock
-
3tablespoons whipping cream
-
2tablespoons snipped parsley
Directions
-
1
Rinse and drain the shrimp and salmon.
-
2
Cut the salmon into 2-inch pieces.
-
3
Rinse the mussels in cold water, discarding any that are open. With a stiff brush, scrub the mussels to remove dirt and beards. In a large bowl, cover the mussels with water, add 2 tablespoons of salt and let them stand for 5 minutes. Repeat 2 to 3 more times.
-
4
Melt butter in a heavy-bottom Dutch oven. Add the olive oil, onions, carrots, celery, potatoes and corn. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth.
-
5
Stir the seafood stock into sautéed mixture. Bring to a boil, reduce the heat and simmer for 10 minutes.
-
6
Add the seafood, cover and simmer until just cooked, 6 to 10 minutes.
-
7
Discard any unopened mussels. Stir in the cream and parsley and serve.
*If using cooked shrimp, add in after step 6.