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a plain bowl of pale creamy seafood chowder with white cod chunks, pink peeled tail-free shrimp, small white bay scallops and tender potato cubes mixed in the broth, with no shells, salmon, corn, lemon wedges or garnish
Rachel Kim

Seafood Chowder

Cod, shrimp and small bay scallops go into this chowder after the potatoes are already tender. That order gives the broth time to develop without asking delicate seafood to survive a long simmer. Fennel softens into the base and adds a gentle sweetness beside the fish. Cut the cod into generous spoon-size pieces and stir carefully once it is in the pot, because repeated scraping breaks the flakes apart. The scallops need only the final few minutes, and the finished chowder should have separate pieces of all three kinds of seafood in a loose cream broth.
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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 cod, shrimp and scallops dry and refrigerate while preparing the base. Melt butter in a soup pot over medium heat and cook fennel and onion for 8 minutes until soft.
  2. Add potatoes, seafood stock, salt and pepper. Simmer gently for 15 to 18 minutes until potatoes are tender.
  3. Stir in milk and cream. Whisk cornstarch with cold water, add to the soup and simmer gently for 2 minutes until lightly thickened.
  4. Add cod and shrimp and cook at a very gentle simmer for 3 minutes without vigorous stirring. Fold in scallops and cook for another 2 to 4 minutes until cod and scallops reach 145°F and shrimp are opaque throughout.
  5. Ladle carefully among 6 bowls, dividing the cod, shrimp, scallops and potato pieces evenly. Serve immediately.