Go Back
Seafood Chowder on a plate
Andrew Fowler

Seafood Chowder

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz skinless cod fillet cut into 1 1/2-inch pieces
  • 8 oz large raw shrimp peeled, deveined and tails removed
  • 8 oz raw bay scallops side muscles removed
  • 2 tbsp unsalted butter
  • 1 small fennel bulb trimmed and finely diced, fronds discarded
  • 1 small yellow onion finely diced
  • 1 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium seafood stock
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat seafood dry; refrigerate while preparing base. Melt butter in a soup pot over medium; cook fennel and onion 8 minutes until soft.
  2. Add potatoes, stock, salt, and pepper; gently simmer 15 to 18 minutes until potatoes are tender.
  3. Add milk and cream. Whisk cornstarch with cold water; add and gently simmer 2 minutes until lightly thickened.
  4. Add cod and shrimp; simmer very gently 3 minutes without vigorous stirring. Fold in scallops; cook 2 to 4 minutes more until cod and scallops reach 145°F and shrimp are opaque throughout.
  5. Carefully divide among 6 bowls, distributing seafood and potatoes evenly. Serve immediately.