I’ve been experimenting with different variations of creamy seafood chowder, and now I think I’ve found our favourite. We are so fortunate to be able to have fresh-caught local seafood at our fingertips, if not caught by my husband or son then readily available in local markets. My family loves this chowder. Together with fresh Dill Baking Powder Biscuits it makes a perfect comfort-food meal on a chilly fall day. I always make extra for leftovers. It freezes well.
Serves 6 – 8
- 2 tbsp. butter
- 1 tbsp. grapeseed oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup all-purpose flour
- 2 8 oz. jars natural clam juice
- 4 cups organic chicken or vegetable broth
- 3 large potatoes, peeled and cubed
- 1 tbsp. fresh thyme
- 1 tbsp. fresh dill
- 1/2 tsp. paprika
- 8 oz. smoked Wild Spring or Sockeye Salmon, cut into small chunks
- 2 dozen fresh prawns
- 8 oz. fresh halibut, cut into 1 inch chunks
- 1/4 cup white wine
- 1 tbsp. fresh lemon juice
- 1 tsp. hot pepper flakes
- 1 tsp. fresh ground black pepper
- 1 cup half and half cream
- Heat the butter and oil in a large stockpot. Add the onions and celery and cook until soft and transparent.
- Stir in the flour, making a roux. Add the broth, the clam nectar, then the potatoes, dill, thyme, and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
- Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
- Gently stir in the half and half, being careful not to let to boil after this is added.
- Garnish with more fresh dill or chives and serve hot with Dill Baking Powder Biscuits or a loaf of fresh bread.