Narragansett Bay Seafood Chowder
Steve
ingredients
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups fish broth or 1 cup water and 1 cup clam juice
- 2 cups potatoes peeled and diced
- 3/4 cups lobster meat or shrimp peeled and deveined
- 3/4 cup bay scallops or 3/4 cup sea scallops cut up
- 1/2 pound haddock or cod fillets
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cups light cream or 1/2 and 1/2
- salt and pepper to taste
- fresh chopped parsley to taste
- paprika for garnish
directions
- 1
In a large stockpot, saute the onion in the butter over medium low heat until the onion is tender. Add the fish broth and potatoes. Bring to a boil, then reduce heat. Simmer until potatoes are tender, about 10 - 12 minutes, add more water if needed to cover the potatoes. Cut the seafood and fish into bite size chunks. Add to the stockpot with the bay leaf and thyme. Heat just enough to cook the seafood, about 2 minutes. Stir in cream. Season to taste with salt and pepper. Remove the bay leaf and thyme sprig. Ladle soup into bowls. Sprinkle with parsley and dust with paprika. To thicken the chowder, stir 3 tablespoons of flour into 3 tablespoons of melted butter. Mix until smooth then add to the chowder.
- 2
You can prepare this ahead of time, but wait to add cream until just before serving. When broth and cream are heated, the chowder is ready to serve.
notes
This is a classic Rhode Island recipe From Providence and Rhode Island cook book
Source: Steve
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