When we were kids, it was a regular tradition for my family to go to my grandparents house every Sunday for lunch. My brothers, and sister, and I would all wait downstairs while lunch was cooking. Chowder was usually on the menu for the adults and I can remember how good it smelled cooking on the stove. So good in fact that it was the inspiration for this meal. This recipe was created based on the ingredients I had on hand at the time so it only uses scallops and haddock for the seafood. You can however add any type of seafood you like to customize it to your own liking. This recipe will be a regular in our household. I hope you like it as much as we did.
Enjoy!
Seafood Chowder
(Serves 4 - 6):
Ingredients
3 TBSP of butter
1 onion, chopped
2 cloves of garlic, minced
2 stalks of celery, finely chopped
4 medium sized potatoes, peeled and cut into bite sized pieces
2 carrots, finely chopped
1 can of corn, drained
2 cups water
3 cups milk
1/4 cup of white rice flour
1 package of sea sallops
1 piece of haddock, chopped into small pieces
1 tsp salt
1/2 tsp pepper
1 TBSP parsley
1 TBSP thyme
1 tsp dill weed
1/4 tsp cayenne pepper
Directions:
In a large saucepan, heat 1 TBSP of the butter over medium heat until melted. Add in the onions, garlic, and celery and cook for 5 minutes until tender. Next add all of the seasonings and stir well. Add the water, potatoes, and carrots and bring to a boil. Reduce heat to medium and simmer for 7 minutes. Stir in the scallops, and fish. Whisk together the milk and rice flour and stir into the pot with the remaining 2 TBSP of butter. Continue to simmer on low for an additional 15 minutes, stirring frequently. Stir in the corn and cook for 1 more minute. This is delicious served with a slice of garlic cheese bread!
Enjoy!
Seafood Chowder
(Serves 4 - 6):
Ingredients
3 TBSP of butter
1 onion, chopped
2 cloves of garlic, minced
2 stalks of celery, finely chopped
4 medium sized potatoes, peeled and cut into bite sized pieces
2 carrots, finely chopped
1 can of corn, drained
2 cups water
3 cups milk
1/4 cup of white rice flour
1 package of sea sallops
1 piece of haddock, chopped into small pieces
1 tsp salt
1/2 tsp pepper
1 TBSP parsley
1 TBSP thyme
1 tsp dill weed
1/4 tsp cayenne pepper
Directions:
In a large saucepan, heat 1 TBSP of the butter over medium heat until melted. Add in the onions, garlic, and celery and cook for 5 minutes until tender. Next add all of the seasonings and stir well. Add the water, potatoes, and carrots and bring to a boil. Reduce heat to medium and simmer for 7 minutes. Stir in the scallops, and fish. Whisk together the milk and rice flour and stir into the pot with the remaining 2 TBSP of butter. Continue to simmer on low for an additional 15 minutes, stirring frequently. Stir in the corn and cook for 1 more minute. This is delicious served with a slice of garlic cheese bread!