SIMPLE SEAFOOD CHOWDER

by Victoria Gregory June 27, 2020

Mouth-watering, heart warming. This recipe will become your go-to winter classic.

 

 

They say you can take the girl out of Canada, but you can't take the Canadian outta the girl.  Or in his case.... the Cape Cod.  Growing up and spending winters in these classically wintery destinations, we both acquired a taste for all things chowder.   Between us, we've tried dozens of incredible versions but had never had just the right recipe to re-create the authentic magic here in Australia, until now.   This is a guaranteed perfect seafood chowder, adapted from an original Nova Scotia recipe using all-Australian ingredients, replacing a few key items that are not available here, like fish base.  Not too creamy, the perfect balance of seafood and vegetables..... it's literally moreish.  A cinch to make, you will wish you'd made a double batch.  Stoke the firepit, settle in and savour your new winter favourite.

Stay safe, share the love,
CL xx

 

INGREDIENTS

• 3 medium red skinned potatoes diced
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1/4 cup plus 2 tablespoons butter
• 1 litre water
• 3 tablespoons Thai Fish Sauce
• 1 cup pouring cream
• 1/4 teaspoon dried dill OR 2 tablespoons fresh chopped dill
• 1 teaspoon dried thyme
• Pinch of dried chilli flakes
• 1/4 cup flour
• 300g white fish, skinned and cut into 2cm cubes (Ling, Mahi Mahi are both great)
• 300g uncooked prawn meat, shelled de-veined and cut into 1cm chunks
• Salt and pepper

 

1. In a large pot of simmering salted water, boil the potatoes until just tender. Drain and set aside. 

2. In a large heavy-bottomed pot, saute the diced onion, carrot and celery in 2 tablespoons of butter until softened, stirring often to prevent browning.  Add the water and bring to a boil.  Reduce to a simmer and stir in the Thai Fish Sauce, potatoes, cream, dill, chilli flakes, thyme and pepper.

3. In a small separate pot, melt the remaining 1/4 cup butter over medium heat, then add the flour, stirring constantly and cooking for another for 3-4 minutes to make a 'roux'.  Whisk the roux into the chowder and continue to cook until thickened over a medium-high heat until the chowder reaches a gentle boil, then continue to cook for another 2-3 minutes.

4. Add the raw fish and prawns to the chowder and simmer about 5 minutes until the seafood is cooked.  Season to taste with a little extra salt and pepper.

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