Seafood Chowder

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

  • 1
    pound L&B Raw Shrimp, peeled and deveined*
  • 1
    pound skinless Atlantic salmon
  • 1/2
    pound bay scallops
  • 15
    mussels (optional)
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 1
    cup chopped onion
  • 1
    cup chopped carrots
  • 1
    cup chopped celery
  • 2
    cups chopped potatoes
  • 1/2
    cup corn kernels
  • 1/4
    cup flour
  • 1
    quart seafood stock
  • 3
    tablespoons whipping cream
  • 2
    tablespoons snipped parsley

Directions

  1. 1

    Rinse and drain the shrimp and salmon.

  2. 2

    Cut the salmon into 2-inch pieces.

  3. 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. 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. 5

    Stir the seafood stock into sautéed mixture. Bring to a boil, reduce the heat and simmer for 10 minutes.

  6. 6

    Add the seafood, cover and simmer until just cooked, 6 to 10 minutes.

  7. 7

    Discard any unopened mussels. Stir in the cream and parsley and serve.

*If using cooked shrimp, add in after step 6.