New England Seafood Chowder

 

Traditional milk-based New England Seafood Chowder with salmon, cod, shrimp and lobster. You can use any combination of seafood that you like, i.e. instead of cod, you could use haddock, instead of lobster, you can use crab meat. The only type that I will not add to seafood chowder is scallops as they easily become rubbery in the liquid.

What you will need

1 cup carrots, cut to match-sticks

1 cup leek, diced

1 cup waxy potatoes cut to match-sticks

1 cup russet potatoes cut to 1/4 inch dice

3/4 pound salmon filet, 1-inch pieces

3/4 pound cod filet, 1-inch pieces

1/2 pound shrimp, 1-inch pieces (can be whole, if small)

1/2 pound lobster meat, 1-inch pieces

3 cups seafood stock

2 cups whole milk

1 cup heavy cream

3 tablespoons fresh dill or parsley

salt and pepper to taste

olive oil

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