Description
A comforting and creamy seafood chowder featuring fresh salmon, halibut, and shrimp, perfect for chilly evenings.
Ingredients
- 1 lb salmon, cut into 1/2-inch chunks
- 1 lb halibut, cut into 1/2-inch chunks
- 1/2 lb shrimp, peeled
- 1 cup diced red potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 4 tbsp salted butter
- 1/4 cup all-purpose flour
- 4 cups water
- 2 tbsp fish base
- 1 cup clam juice
- 1/2 tsp white pepper
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp dried basil
- 1 tsp dried thyme
- 3 cloves garlic, chopped
- 1 cup heavy cream
- Fresh parsley, for garnish
- Bread bowls, optional
Instructions
- Start by preparing the ingredients. Cut the salmon and halibut into 1/2-inch chunks. Dice the onion, celery, carrots, and red potatoes accordingly.
- In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
- While the potatoes are boiling, use a 4-quart pot to melt the salted butter over medium heat. Add the diced onions, celery, and carrots, stirring occasionally, until the onions become translucent, approximately 5-7 minutes.
- Stir in the all-purpose flour to make a roux. Cook for an additional 5 minutes, allowing the raw flour flavor to dissipate.
- Gradually add the water, followed by the fish base, ensuring it incorporates well. Next, add the salmon and halibut chunks, along with the clam juice.
- Fold in the boiled potatoes, white pepper, cayenne pepper, basil, thyme, and chopped garlic. Allow the mixture to bubble gently on medium heat for about 8 minutes.
- Slowly mix in the heavy cream, followed by the peeled shrimp and clam meat. Keep the chowder simmering, stirring often, for about 10 minutes.
- Garnish each bowl with fresh parsley before serving.
- If desired, serve this chowder in a bread bowl.
Notes
Feel free to substitute seafood to your preference. For a spicier version, increase the cayenne pepper slightly. Fresh herbs enhance flavor greatly.
