Don't know about you, but for me, there's nothing more comforting on my sick days than a bowl of steaming hot, thick and creamy seafood chowder hehe ;-)
2 large boiling potatoes, diced1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper
In a large pot of simmering water, boil the potatoes just until
tender. Drain and set aside.
In a large, heavy-bottomed saucepot, sauté the diced onion, carrot
and celery in 2 tablespoons butter until the vegetables are
softened, stirring constantly to avoid coloring. Add the water and
bring to a boil. Reduce to a simmer and whisk in the fish base. Add
the potatoes, cream, dill, thyme and pepper.
In a separate pan, melt the remaining one-fourth cup butter over
medium heat. Add the flour, stirring constantly, and cook for 2 to
4 minutes to make a roux. Whisk the roux into the chowder and
continue to cook until thickened over medium high heat,
approximately 2 to 4 minutes after the mixture has reached a boil.
Add the haddock, shrimp and scallops to the chowder just before
serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.
Serves 8
Source : LA Times
