Seafood Chowder Recipe - The Washington Post

Publish date: 2024-08-31
Democracy Dies in Darknessclock25 minscourseSoupStart CookingComment on this storyAdd to your saved recipesBy Mitchell Davis

This warming seafood chowder comes together quickly. After adding the shrimp, the cooking time may vary, depending on their size. Look for them to be pink, curled and opaque inside. If you like, use chunks of cod, halibut and/or salmon in place of or in addition to the shrimp.

Storage: Refrigerate for up to 2 days.

From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

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Ingredients

measuring cup

Servings: 4-6

Directions

Time Icon Total: 25 mins

  • Step 1

    In a large soup pot over medium heat, melt the butter. Add the onion, carrot, celery and bacon and cook until the vegetables are tender, the onion is translucent and the bacon starts to sizzle, about 5 minutes.

  • Step 2

    Add the milk and fish stock or vegetable broth, stirring to combine; increase the heat to medium-high and bring to a boil. Stir in the potato and thyme and cook, uncovered, until the potato is tender, about 10 minutes.

  • Step 3

    Add the shrimp and return the chowder to a boil until the shrimp are pink, curled and opaque when sliced, 2 to 3 minutes. Taste, and season with salt and/or pepper as desired. Serve hot.

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    Nutritional Facts

    Per serving (using low-fat milk) based on 6

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

    Tested by Mitchell Davis.

    Published February 19, 2008

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