Seafood Chowder

Being winter, I love creating new winter warmer and comfort food dishes. And there's not much that beats a nice chunky chowder.

 When I was young, whenever we would go out for a meal as a family my Mom would always jump straight to the seafood chowder. It was always her favorite thing to eat. I am always more weary about seafood. I only like it if it's cooked perfectly, always think I don't like most shellfish until I actually eat it, then remember "oh yeah, this is good." Because of these silly little habits I only ordered my first seafood chowder a few months back while Emmet and I were on the road, headed on a weekend trip away. I ordered a seafood chowder from a cafe at a small fishing village. It was delicious. I loved every mouthful of the thick, creamy chowder, packed full of seafood, fresh from the ocean. I knew then that I needed to create my own recipe.

I wanted to keep my recipe to the bare basics. I know a lot of chowders call for diced potato. If you want to add this too then by all means chuck that potato right on in.

Seafood Chowder

Serves 4

1 onion, finely diced
3 cloves garlic, minced
4 Cups fish stock
1/4 Cup plain flour
1 dozen scallops
100 g prawns/shrimp
100 g mussels
300 g Hoki fillets (or any white fleshed fish), diced
1 Cup cream
1 tsp chopped thyme
1 tsp chopped dill

1. Heat a dash of oil or butter in a large saucepan over a medium-high heat. Fry the onion and garlic for about 5 minutes.

2. Add the fish stock and slowly whisk in the flour, making sure the broth is lump free. Bring to a simmer.

3. Add the seafood and cook for about 6 minutes (if the mussels are precooked, add these in the final minute or two).

4. Add the cream, thyme, and dill and stir until the chowder returns to a simmer and is thick. Season with salt and pepper to taste, and a dash of lemon juice if desired.

5. Serve with crusty bread.