Masstown Market’s Seafood Chowder
Looking for a chowder chock-full of local seafood? Grab your spoon and try this recipe from Masstown Market. Perfect to take the chill off during crisp winter days!
|3 tbsp||unsalted butter|
|1||large onion, diced|
|3||celery ribs, chopped|
|4 cups||potato, peeled and diced|
|1/2 lb||haddock filet, cubed|
|1/2 lb||cod filet, cubed|
|1/2 lb||scallops, chopped|
|1/4 lb||lobster meat, cooked and shredded|
|1/4 lb||shrimp, cooked and chopped|
|4 cups||water for poaching/stock|
|1/4 cup||unsalted butter|
|1/2 cup||all-purpose flour, unbleached|
|1||quartered onion,for poaching liquid|
|salt and pepper to taste|
- Over medium-high heat, melt butter in a heavy-bottomed, large pot. Add the onions and cook until transparent, about 3 minutes. Add the celery and cook for approximately 10 minutes, stirring often. Add the potatoes and just cover with water, bringing to a boil. Reduce heat and simmer until potatoes are tender but not soft. Remove from heat.
- In a second pot, heat the 4 cups (1 L) of water with a bay leaf and a quartered onion until just before boiling. Maintain temperature below boiling and add the haddock, cod and scallops. Poach until just opaque and tender. Remove fish and reserve the poaching liquid for your stock, discarding the bay leaf and quartered onion.
- In a saucepan over medium heat, melt the butter. Then add the flour, mixing to a smooth paste. Cook for approximately 1 minute. Gradually whisk the poaching liquid into the saucepan until your have a smooth and free-flowing mixture. Cook until it begins to thicken.
- Return the potato and vegetable pot to medium-high heat. Slowly stir in the butter/flour/poaching liquid mixture. Add the fish, scallops, lobster and shrimp. Continue stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and salt and pepper to taste.
- Ladle into bowls and top with freshly chopped herbs. Serve with warm biscuits and creamery butter.
Recipe provided by: Masstown Market
This recipe was originally published in January 2015.