The colder evenings means soup (at least to me). While I love eating salads for dinner sometimes, I don’t think I’d appreciate eating something cold like lettuce leaves when I am already freezing from the plummeting winter temperatures!
So while we are in this season, it is also time to bring the soup recipes. And when it comes to soups, one thing springs to mind all the time: seafood chowder!
I love a nice and creamy seafood chowder. And while I also enjoy eating it from restaurants, there are times I still make some at home. Why not? It is super easy to make! Plus, you can play the seafood pieces and fish to use!
For this recipe, I used the frozen mixed seafood. I didn’t bother buying fresh seafood because it will end up crazy expensive if I try to buy a variety of seafood pieces per gram.
Another thing that I did was to use smoked salmon. The pre-mixed frozen seafood bag didn’t have any fish pieces in it so I decided to use the smoked salmon as garnish. I didn’t bother adding the salmon while cooking, too. I decided to leave it as is and let the piping hot soup cook some bits of it while I enjoy the other pieces in its original form!
1 leek, chopped
2 cups mixed seafood (I used the frozen variety for this)
25 g butter
250 g smoked bacon/pancetta, cut into small pieces
2-3 sprigs of thyme
1/4 cup peas
500 g potatoes, cubed
1/4 cup fresh cream
1/2 cup fresh milk (optional)
1/2 cup water (you may add more depends on how “soupy” you want this to end up)
salt and pepper, to taste
a handful of fresh parsley, chopped (plus more for garnish)
smoked salmon, cut into strips (for garnish)
Place the butter in a pan and place over medium heat. Wait for the butter to completely melt. Once the butter melts, you will hear a sizzling sound. Wait for the sound to stop before adding the bacon in.
Toss the bacon around the pan. Cook until the edges are slightly toasted and crispy.
When the bacon is cooked through, add the leeks. Cook until it turns soft.
Add the potatoes, peas, thyme, parsley, cream, and water. Bring to a boil.
Once it starts boiling, season with salt and pepper. I recommend tasting the soup first as it may have become salty especially if you used a really salty bacon for this!
Simmer until the potatoes are cooked through.
When you are happy with the seasoning, add the milk. I only use this as a cream alternative. Only because I don’t use too much cream because I find it overwhelming.
When the broth starts to boil, add the seafood pieces in. Cook for about 2-5 minutes (depends if the pieces were thawed in advance or not).
Serve hot and enjoy. Garnish with more fresh parsley and some smoked salmon strips for added flavor!
Note: You may have some crusty bread on the side for those who wanted to have a more “filling” dinner!
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View Comments
Seafood chowder is an easy meal and very satisfying.
Whenever there is a new recipe I look at the ingredients and here too your ingredients are great and the end product will surely be yummy.
Thanks! Yeah, there's a lot of versions out there for seafood chowder for sure! I tend to mix it up a bit or find whatever is inside the fridge.