Spring Seafood Chowder
Overview
Twas a rainy & chilly spring day in Seattle. My spring tradition continues now with a delicious seafood chowder made using a few of the leftover ingredients from our previous meal, Spring Pasta Primavera. The base of this chowder was born from Sam Sifton’s Speedy Fish Chowder recipe from the “New York Times Cooking No-Recipe Recipes" cookbook. It’s a wonderful collection of recipes that have no measurements and you kind of wing it on your own. So in that tradition, I added a few extras to give it a pop. I had my cousin Stephanie over for dinner and she is a tough critic and she is quite picky. She ultimately gave this pasta a 10 out of 10 in her book. So I am quite confident about the wonderful flavor of this chowder. Also, I recommend serving it with a hardy slightly toasted bread because you’re going to want to soak up this broth with a piece of nice garlic bread.
6 servings
Ingredients
4 slices Bacon, chopped ( I used a plant-based Bacon alternative that is great from the brand Sweet Earth)
1/2 stick Butter
1 Onion, chopped
4 Garlic Cloves, Chopped
1 1/2 cups Asparagus, chopped (I used the leftover bottom parts of Asparagus that I had leftover from my Spring Pasta Primavera the night before)
3 cups Mini Rainbow Potatoes, halved
2 cups Carrots, Chopped
1 cup Whole Leaf Parsley
1/2 cup Thyme
2 Bay Leafs
1 tsp Salt
Black Pepper
1 Tbls Smoked Paprika
1 tsp Cayenne Pepper
3-4 cup White Wine ( I used a light Pinot Gris)
1 cup of Water
8oz. Cream
6.5oz. Tin of chopped Clams with Juice
1 lb Cod, chopped
1 Dozen Large Scallops, quartered
1 Lemon, Juiced
2 Tbsp Chive, Chopped
Instructions
1
In a large pot or dutch oven over medium-high cook your bacon. After the bacon is cooked thoroughly add butter, onion, and garlic. Cook for 5 minutes to soften the onion. Next, add all of the ingredients from the list starting from the asparagus till the cayenne pepper to the pot. Let cook for 5-8 minutes. Add white wine and water and cook on medium heat for the next 20-30 minutes to soften your veggies.
2
Add your cream to the pot. Add your seafood, juice of one lemon, and let cook for 10 minutes. Toast your bread (I used Miche) butter and garlic salt. Top off each bowl of chowder with Fresh cut chives and then you’re all ready!
