Hearty Seafood Chowder
Tomatoes and Cream

A rich and comforting seafood chowder featuring tender pieces of fish and shrimp, savory vegetables, and a creamy tomato-infused broth.

Ingredients

• 2 tbsp butter
• 1 tsp salt
• 1 onion
• 2 stalks celery
• 2 cloves garlic
• 200 g white mushrooms
• 3 tbsp all-purpose flour
• 120 ml white wine
• 500 ml water
• 400 g seafood mix
• 300 g potatoes
• 250 ml milk
• 150 ml light cream
• 1/2 tsp pepper powder
• 150 g tomatoes

Instructions

1. 1Sauté Onions in Butter

   

   Melt butter in a pot over medium heat after ensuring all excess moisture has burned off, then add the diced onions and salt, sautéing until translucent and fragrant.

   Tip: Ensure any excess moisture in the pot is burned off before adding the butter to prevent splattering.
2. 2Add Celery

   

   Add diced celery into the pot with the sautéed onions and butter, then stir the mixture thoroughly to combine the flavors.

   Tip: Stir continuously to ensure the celery absorbs the butter and starts softening evenly.
3. 3Add Garlic and Mushrooms

   

   Pour minced garlic and sliced white mushrooms into the pot with the existing mixture, incorporating them evenly into the base.

   Tip: Add the garlic carefully so it does not burn immediately against the hot pan surface.
4. 4Add Flour

   

   Sprinkle all-purpose flour directly over the sautéed vegetable base, stirring well to combine with the fats and cook out the raw flour flavor.

   Tip: Mix the flour well with the fats and vegetables to cook out the raw flour taste before adding liquids.
5. 5Deglaze with White Wine

   

   Pour white wine into the pot to deglaze, scraping up any browned bits from the bottom while allowing the alcohol to reduce slightly.

   Tip: Allow the alcohol to cook off slightly and reduce before moving on to the next step.
6. 6Add Water, Seafood, and Potatoes

   

   Pour in water along with the seafood and potatoes, stirring everything together to create the foundation of the chowder.

   Tip: Ensure the ingredients are evenly distributed in the liquid for balanced cooking.
7. 7Add milk and light cream

   

   Pour milk and light cream into the pot while continuously whisking to integrate them smoothly into the chowder base.

   Tip: Whisk constantly to prevent the dairy from curdling.
8. 8Season the chowder

   

   Add salt and pepper powder to taste while continuing to whisk the soup mixture thoroughly.

   Tip: Season gradually and taste as you go to avoid over-salting.
9. 9Add tomatoes

   

   Add diced tomatoes into the simmering soup to complete the seafood chowder preparation.

   Tip: Stir gently after adding the tomatoes to distribute them evenly.

Storage & Reheating

Burn It Off

Frequently Asked Questions