Rich and creamy, with large pieces of firm white fish, shrimp, scallops and tender vegetables, it's hard to beat a hearty bowl of chowder. This recipe, from Durty Nelly's Irish pub in Nova Scotia, makes a generous amount — enough if you're serving family or company — and the flavors continue to improve with time. Best of all? It's ready in less than an hour. Serve it alongside a basket of warm biscuits for the perfect cool weather meal.
DURTY NELLY'S SEAFOOD CHOWDER
Total time: 45 minutes | Makes 10½ cups
2 large boiling potatoes, diced
1½ cups diced onion
1½ cups diced carrots
1½ cups diced celery
¼ cup plus 2 tablespoons butter, divided
1 quart water
1½ tablespoons fish base, preferably Minor's
1 cup whipping cream
¼ teaspoon dried dill
¼ teaspoon dried thyme
¼ cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper
1. In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.
2. In a large, heavy-bottomed saucepot, saute the diced onion, carrots and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.
3. In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.
4. Add the fish, shrimp and scallops to the chowder just before serving and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.
Each of 8 servings: Calories 341; Protein 14 grams; Carbohydrates 26 grams; Fiber 3 grams; Fat 20grams; Saturated fat 13 grams; Cholesterol 111 mg; Sugar 4 grams; Sodium 518 mg.
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