Seafood Chowder Recipe

Seafood chowder recipe is sure to warm you on cold winter nights, or give you comfort, any time of day or night. This recipe is a combination of scallops and whitefish along with potatoes and a good vegetable or fish stock.

There are recipes on this site for the vegetable stock and the fish stock that are available for you to use, if you don't already have one of your own. The recipes can be found under soup stocks on the left navigation menu.

You have nothing to worry about if you have never worked with a seafood chowder recipe before. This is a very easy recipe to accomplish. As it is, it will serve for people, and all you have to do is add some crusty bread and salad and you have a complete meal. However, if you are serving a larger crowd than four, you can always increase the ingredients to meet your needs.

This recipe includes corn, leeks, Bell peppers, and long grain rice. One already calls for seafood, you can always add, other times as well such as shrimp, lobster and other shellfish. Serve with crackers, crusty bread and a nice salad for a meal fit for King.

1 cup corn

2 1/2 cups milk

1 tbsp butter

1 small leek (sliced)

1 small garlic clove (crushed)

2 fatty bacon rashers (chopped)

1 small green bell pepper (seeded diced)

1 celery stalk (chopped)

1/2 cup white long grain rice

1 tsp flour (all purpose)

2 cups hot chicken or vegetable stock or fish stock

4 large scallops

4 oz white fish

1 tbsp parsley (fresh chopped)

3 tbsp light cream (optional)

salt and pepper to taste

DIRECTIONS

1. Place half the corn in food processor or blender. Add a little milk and process until thick and creamy. Melt butter in a large sauce pan and fry the leek, garlic, and bacon for 4-5 minutes,until the leek is soften but not browned. Add the green pepper and celery and heat over low heat for 3-4 minutes.

2. Stir in the rice and cook for a few minutes until the grain starts to swell. Sprinkle the flour cook for 1 minute. Add milk and stock and bring to a boil over medium heat. Lower heat and stir in creamed corn mixture season well.

3. Cover and simmer for 20 minutes or until rice is tender, stirring occasionally. Add a little more stock or water if it thickens to soon or rice sticks to bottom.

4. Slice the scallops into 1/4 in pieces. Cut fish into bite size pieces. Stir in scallops and fish into chowder and cook for 4 minutes. Stir in parsley and cream if using and heat through. serve

return to chowder soup recipes from seafood chowder recipe

return to home page