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Northwest Seafood Chowder Recipe | |
American Soup | |
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Ingredients:
2 to 3 tablespoons butter or margarine1/2 cup chopped yellow onion 3/4 cup chopped celery 1 carrot, grated 3 cups cubed potatoes 2 cups chicken broth 1 teaspoon salt 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly ground pepper 1 bay leaf 1/4 cup flour 1/2 cup cold water 1 cup whole milk 1 can (6 1/2 ounces) chopped clams including juice 1/2 pound white fish, cut into bite-sized pieces 1/2 pound small scallops 1/4 pound cooked, small shrimp 1/3 pound small oysters, halved (optional; see note) 1/4 cup chopped parsley
Directions:
In a large soup pot over medium heat melt butter. Add onion, celery, and carrot and saute until vegetables are slightly tender, 8 to 10 minutes.Add potatoes, broth, and seasonings and bring to a boil over high heat; then reduce temperature to medium-low or low and cook, covered, until vegetables are tender, about 15 minutes. Remove bay leaf and discard. In a small bowl or cup blend flour and water. Stir flour mixture into soup and stir until thickened, about 1 minute. Add milk and clams and mix well. Add seafood and simmer, covered, until flavors are blended, about 10 minutes longer. Ladle into bowls and sprinkle with parsley. Serve immediately. Note: If oysters are omitted, increase white fish to 3/4 pound. Makes about 8 cups.
Traditionally in many families, seafood chowder is served on the eve of a big holiday dinner. This chowder is a tasty combination of seafood, vegetables, and seasonings. Seafood can vary according to tastes and availability.
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