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A delicately-flavored and warm seafood chowder makes a wonderful, wholesome meal. To create variations of the recipes given below, you can include a variety of locally available fresh seafood in them such as, sea scallops, crabs, and salmon. Chowder can be served with freshly-made rolls, sourdough bread, or a salad with French dressing on the side, along with a glass of bubbly.

Recipe 1
  • 18 prawns (peeled and deveined)
  • 18 scallops
  • 500 g snapper fillet (cubed)
  • 1 onion (chopped)
  • 2 large potatoes (peeled and diced)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (chopped)
  • 1 small fennel bulb (finely diced)
  • 1 l fish stock
  • 2 tbsp. olive oil
  • 200 ml cream
  • Fennel leaves (finely chopped)
Heat the olive oil in a saucepan and sauté the garlic, onion, fennel bulb, and celery in it until they turn translucent. Add the potatoes to the pan, stir, and then pour the fish stock over it. Allow the mixture to come to a boil. Then, reduce the heat, and let it simmer until the potatoes are cooked. Take the pan off the heat and allow the chowder to cool. Then, blend it in a blender, gradually adding the cream to it, until it gets a smooth consistency. Once done, reheat the chowder, let it come to a boil, and then add the seafood to it. Allow it to simmer for about 3-5 minutes, garnish it with the fennel leaves, and serve.

Recipe 2
  • 1½ lb crab (alternatives: shrimp, clams, scallops, or a mix of these)
  • 2 cans cream of potato soup (undiluted)
  • ½ cup butter
  • 1 onion (cut into small pieces)
  • 1 celery stalk (minced)
  • ¼ tsp. thyme (dried)
  • ¼ tsp. cayenne pepper
  • ¼ tsp. marjoram (dried)
  • 3½ cups milk
  • 3 tbsp. flour
  • Fresh parsley (finely chopped)
Melt the butter in a saucepan over low heat. Sauté the onion and celery in it until they turn tender. Then, add the flour, marjoram, thyme, and cayenne pepper to the pan, and stir until the mixture turns smooth. Next, add the potato soup and milk to the pan, and let the mixture simmer. In the meantime, clean and cut the seafood. Add it to the pan and let it cook over medium heat. Ladle the chowder into bowls, garnish it with fresh parsley, and serve it with a salad and bread on the side.

Recipe 3
  • 4 lb. assorted shellfish (shrimp, crabmeat, shucked oysters, lobster meat, whole mussels, and clams)
  • 1½ potatoes (cut into quarters)
  • ½ cup carrot (diced)
  • 2 cups onions (chopped)
  • 2 cups sweet corn kernels
  • 1 cup celery (chopped)
  • 4 cups clam juice
  • 1 tsp. garlic (chopped)
  • ½ cup fresh parsley (finely chopped)
  • 4 bay leaves
  • Cayenne pepper
  • 1 tbsp. vegetable oil
  • 2 tbsp. fresh parsley leaves (finely chopped)
  • Salt, to taste
Sauté the onions, carrots, and celery in the oil over medium heat and season them with the bay leaves, cayenne, and salt. Let the vegetables cook until they turn tender. Add the tomatoes and the clam juice to the mixture and allow it to come to a boil. Then, add the corn and potatoes and let it simmer until the potatoes are cooked. Season the seafood with cayenne pepper and salt, and add it to the simmering soup; let it cook for about 5 minutes. Garnish with the parsley and serve.