Seafood Chowder Recipe: Newfoundland Seafood Chowder

Newfoundland Seafood ChowderSautéed tiger prawns, salmon, and sea scallops are mixed with a thick and creamy soup made up of butter, onions, garlic, saffron fish stock, whipping cream, celery, rutabaga, carrot, sweet potato, cream cheese, flour, dill, chives, and pepper in this very rich and mouthwatering seafood chowder from Newfoundland. Breton fishermen who migrated south of New England from Newfoundland originally prepared the first chowders from whatever was available and left from the catch of the day. Clams and potatoes were a common feature, as well as onions sautéed in the drippings of bacon or pork fat.

A combination of soup and stew, chowder is often made with chunks of seafood like clams, crab, and fish, although it can also consist of only vegetables. Corn chowder and potato chowder are two of the most popular types of chowder healthy recipes. Chowder can either be tomato-based or cream-based such as this recipe. The term “chowder” is derived from the French term for a large cauldron-style pot known as “chaudiere,” where the dish was traditionally cooked in. Thicker than regular soups, chowder is quite satisfying and filling and can be served as a meal on its own. It is typically enjoyed with biscuits, crackers, or crusty bread.

Ingredients: ¼ lbs. unsalted butter, 1/2 red onion, diced, 2 cloves of garlic, minced, 1 ½ liters of saffron fish stock (or vegetable stock), 1 ½ tablespoons olive oil, 6 tiger prawns, peeled and deveined, 4 large fresh sea scallops, 3oz. wild sockeye salmon, ¾ cup 35% whipping cream, 1/3 cup celery, 1/3 cup rutabaga, 1/3 cup carrot, 1/3 cup sweet potato, 1/2 cup cream cheese, ½ cup flour, 1 tsp. finely chopped dill, 1 tsp. finely sliced chives, salt and pepper

Preparation Instructions: Newfoundland Seafood Chowder Recipe

Melt butter in a large pot and add diced onion and minced garlic. Sweat onion and garlic for 3 to 4 minutes. Add flour to make a roux. Stir, until the consistency is a nice thick paste. Add saffron fish stock. Heat 1 ½ tablespoons of extra virgin olive oil in a pan, and quick sauté the shrimp, scallops and salmon. Add whipping cream, and leave it in the pan, until the seafood and cream gets warm. Add celery, rutabaga, carrot and sweet potatoes to the stock. Stir in the cream cheese, until chowder is nice and thick. Add the warm cream and seafood mix. Stir. Let the chowder simmer for another 5 or 6 minutes. Add dill and chopped chives. Season with salt and pepper.

This chowder features a white roux, or flour based sauce, which also has French origins. Roux is a thickening agent made with flour and butter. The seafood and fish are sautéed in a separate pan to avoid overcooking them. When the soup is nice and thick and the vegetables are tender, the sautéed seafood are added to the mix and heated for a bit and the chowder is then ready for serving. The chowder is garnished with fresh chopped chives and seasoned with salt and pepper. You can also sprinkle the chowder with Parmesan cheese instead of adding salt. You can also garnish the dish with fresh parsley or bay leaves.



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