Stolen Seafood Chowder

The seafood wasn’t stolen (not that I would admit to!) but the recipe is.  I found it on….Pinterest.  I caved a few months ago and actually started using it.  I’ve taken some heat for that, surprisingly, from the husband.  He thinks that all the time spent researching new recipes and crafting trends from the bed, couch, bathroom, passenger seat, and dining table could be somehow better spent.  I don’t know what he could mean by that.

I started with a board named “Recipes” but have recently expanded to separate “recipes that I have tried and loved”, and “recipes that I want to try”. This is so any Pinterest followers (which should include you!) can tell right away whether or not I approve and recommend the recipe.

This recipe clearly makes the cut.  I decided it was time to make this soup when frozen fish was on sale for a great price at my grocery store.  The husband won’t allow me to bake frozen fish for eating whole, but I thought I could get away with frozen fish in soup.  And I totally did.  The picky husband LOVED this soup!  He kept raving about it every time we ate the leftover portions.  Cause it takes awhile for two people to eat an entire pot of fish chowder!  But no complaints from us!  And it went superbly well with the bread I made the other day, at least the first half that we got to eat!   No more moaning about Pinterest from the husband!

I made a few changes from the original based on what I had on hand and what my diet prefers.  For example, I didn’t have celery salt, so I subbed Old Bay (Baltimore pride! Go Ravens!) and coriander.  If I hadn’t just been to India, I might have subbed curry powder instead.  I try not to use as much dairy since it sometimes doesn’t agree with me, so I use coconut milk (found in the milk aisle) instead of cow’s milk. Click on the link below to check out the original recipe in case you don’t have all the ingredients listed below.

Seafood Chowder

Found at Movita Beaucoup

  • 1/4 pound of butter (1/2 cup, or one stick)
  • 2 medium onions, diced
  • 2 stalks of celery, diced
  • 1 potato, diced
  • about 3 cups chicken/veg broth or water (water is fine, broth will add some richness)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon Old Bay seasoning
  • 1 teaspoon coriander
  • 2 tablespoons paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt (optional, but definitely use if you are using water instead of broth)
  • three dashes Tabasco sauce
  • about 1 quart of coconut milk
  • 1 cup heavy cream
  • 1 lb (or more) white fish – such as haddock, cod or sole
  • 1 lb (or more) shellfish – fresh, frozen or canned crab, shrimp, scallops, or lobster. Don’t use any fish with a dominant flavor such as salmon, sardines, clams, etc.  I used small scallops and medium shrimps.

1. In a Dutch oven or large, heavy-bottomed pot, melt the butter and saute the onions and celery.  Cook them for 3-5 minutes until the vegetables have softened a little.  photo 2 (23)

2. Add the diced potato and just enough chicken broth (or water) to barely cover. Cook about 10 minutes or until the potato is just barely tender. Add the basil, oregano, Old Bay, coriander, pepper, salt (if using), paprika and Tabasco sauce. It should feel like too much

photo 3 (18)photo 3 (17)

3. Layer the fish and shellfish on top of the potato and vegetable mixture. Add just enough chicken broth (or water) to cover again. Cook until fish barely flakes, which could take up to 30 minutes if you are using frozen fish.

4. Add the cream, and then fill the pot with the coconut milk. You can use regular milk, too.  If you think you’re going to run out of room in the pot, skimp on the milk, not the cream. I didn’t use all the coconut milk.

5. Allow the chowder to heat all the way through. Leave it at a bare simmer until serving or refrigerate and slowly heat up before serving.  Avoid boiling the soup, as the dairy doesn’t do well being boiled.  Mine accidentally boiled, but still turned out fine.  Using coconut milk instead of cow’s milk probably helped.  photo 2 (22)

6. Make sure you enjoy the chowder the second day.  The soup definitely gets better, so feel free to make it the day before a casual dinner party!  Along with a loaf of bread.

I find chowder is best on the second day, so when entertaining, make it the day before – it will save you time and stress on the day as well.

What have been your successful Pinterest recipes?  Share them in the comments below, and maybe I’ll try it myself!


4 comments on “Stolen Seafood Chowder”
  1. FarAwayPeachGarden says:

    I am always looking for ways to eat fish… This recipe sounds good. Thanks for sharing…

    1. marianhd says:

      I love this recipe because it makes cooking fish fool-proof! And it’s a nice break from baked and fried fish. Let me know how you like it when you make it!

  2. Lucky you, I can NEVER get my guy to eat fish! He only eats it in sushi, and he’s very particular at that. But I would have loved a bowl or two of your soup — it looks really hearty and addicting!

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