Quarterdeck’s Hearty Seafood Chowder
This hearty seafood chowder is a delight! With fresh herbs and local seafood, it is the perfect holiday lunch. Pair it with a local Tidal Bay wine and enjoy while watching the snow fall.
|1/2 L||whipping cream|
|1/8 tsp||fish bouillion|
|12 oz||medium scallops|
|3 oz||Nova Scotia lobster meat|
|1||small onion, chopped|
|1/2 oz||garlic, chopped|
|2 tsp||fresh rosemary, chopped|
- In large pot, bring cream, milk and water to a hard simmer. While broth is warming, sauté onions, garlic and rosemary in sauté pan until the onions have softened and place into another large pot.
- When broth has reached simmer whisk in roux and continue to whisk until roux has dissolved and broth has thickened. If you prefer a thicker chowder you may add a couple more ounces of roux.
- Strain broth into the pot containing the onion mixture to remove any roux lumps that have not dissolved. Return to heat and add seafood to the broth, season with salt and pepper. Let cook at low simmer for 4-5 minutes until the fish flakes. Ladle into bowls.
Note: Mussels and/or other seafood may be used if you desire.
Recipe provided by: Quarterdeck Beachside Villas & Grill