Seafood Chowder

In celebration of St. Patrick’s Day, a nice bowl of Seafood Chowder warms the soul. I use low sodium vegetable stock instead of fish stock to improve the flavor profile but keep the fishy taste to a minimum. Seafood medley is a great and inexpensive option for adding a mix of clams, squid, octopus, shrimp and mussels and is found in the frozen fish aisle in most grocery stores.

Ingredients:

• 1 tbsp. olive oil
• 1 tsp. butter
• 1 large onion, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 tbsp. seafood seasoning (preferred brand:  Phillips)
• 12 grinds freshly ground black pepper
• 1 pinch red pepper flakes (optional)
• 1/2 c. dry white wine
• 1 bottle (8 fl. oz.) clam juice
• 6 c. low salt vegetable stock
• 4 large Yukon Gold potatoes, skin on, scrubbed and cut up into 1 inch pieces
• 1 can (6.5 oz.) chopped clams, with juice
• 1 bag (1 lb.) seafood medley, thawed
• 1 lb. haddock or cod, thawed and cut into 1 inch pieces
• 5 large buttom mushrooms, chopped
• 1 cup heavy cream (or 2% milk)
• 2 tbsp. fresh Italian flat-leaf parsley, chopped
• Lemon slices

Directions:

Heat olive oil and butter in the bottom of a large soup pot on medium heat. Add the onions and celery and sauté about 4 minutes. Add garlic and sauté, stirring constantly for one minute. Add bay leaf, thyme, seafood seasoning, black pepper and red pepper flakes if using. Add wine, clam juice, and vegetable stock and bring to a soft boil.

Add the potatoes and return to a soft boil, then lower heat to medium-low and cook, covered with lid cracked partly open, until the potatoes are almost done, about 5 minutes.

Add fish, mushrooms and cream and cook on low uncovered until fish is just cooked through about 5 to 10 minutes. Remove bay leaf and thyme stalks before serving. Add parsley and serve with lemon slices.  Serve with crusty bread or oyster crackers and a dry white wine, such as Captain’s Walk Chardonnay.  Serves 8 to 10.

Note:  For a thicker chowder, add two tablespoons whole wheat flour at the same time as seasonings before you add wine, stock, and clam juice.

Cheers and happy cooking!