Basics’ Seafood Chowder

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Recipes

Basics' Seafood Chowder
Serving Size:6|Prep Time:45minutes|Cook Time:30minutes
Basics' Seafood Chowder

Ingredients

  • 1 leek
  • 1 tablespoon neutral oil
  • 1 rasher (slice) smoked bacon, cut into ¼ inch pieces
  • 6 cups low sodium chicken broth
  • 1 cup water
  • ½ small onion, peeled and diced (about ½ cup)
  • 8-10 small new potatoes, quartered
  • 1 pound clams or mussels, washed (or ½ pound of each)
  • 12 ounces peeled and deveined shrimp, about 8 shrimp
  • 8 ounces steelhead or salmon fillet, skinless, cut into 1 inch chunks
  • 1 ½ tablespoons fresh tarragon leaves
  • 1 ½ tablespoons fresh chives, minced
  • 1 ½ cups Lulubelle's Creamery™ Ultra Filtered high protein milk
  • Coarse or sea salt and freshly ground pepper to taste

Directions

Print Recipe
  1. Trim the root end of the leek. Remove the tops to within an inch of the white base and save the tops for another preparation. Split the leek lengthwise and place in several changes of cold water to remove sand or mud. Slice the leeks into ¼ inch slices.
  2. Place a heavy pan large enough to hold the contents over medium high heat. Add the oil and the bacon and cook until the bacon is cooked to your liking. Pour off most or all of the oil. Add the leek, stock, water, onions and potatoes. Bring the liquid to a boil then turn down to a very low simmer. Cook until the potatoes are just fork tender, about 5 – 7 minutes. (Consider that they will have a few more minutes of cooking with the remaining ingredients).
  3. Add the clams, cover and cook until they open, about 3 - 5 minutes, (discard any unopened clams). Add the salmon, shrimp, high protein milk and bring to a simmer. Remove the pan from the heat and sprinkle the herbs over the chowder. Taste for seasoning. (The store-bought chicken stock, shellfish and bacon will give over enough salt to flavor the chowder, if not, add a pinch of salt and pepper to taste).
  4. Serve in warm soup bowls or cups along with your favorite bread or crackers.

Chef's Narrative

This simple dish epitomizes the notion that the finished product is much more than the sum of its parts. Be certain to cook the shrimp until they are just barely cooked through as they will be hopelessly dry if overcooked.

Recipe Substitutions

Try substituting oysters and cooked local pink shrimp or crabmeat for an entirely different chowder. Fresh lingcod or rockfish produce a distinct variation. Fresh corn, when in season, is a wonderful complement to the seafood. Fresh chervil, fennel or thyme are suitable with most of these variations. Heavy cream replaced for the high protein milk makes for a rich and full-bodied chowder. Adding a pat of butter to enrich the dish is a custom from a time past.
Nutrition Facts:
Total Calories Per Serving: 450, Total Fat: 8g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 440mg, Potassium: 1825mg, Carbohydrate: 54g, Dietary Fiber: 5g, Protein: 39g
Allergens:
Milk, Fish, Shellfish

Directions

Print Recipe
  1. Trim the root end of the leek. Remove the tops to within an inch of the white base and save the tops for another preparation. Split the leek lengthwise and place in several changes of cold water to remove sand or mud. Slice the leeks into ¼ inch slices.
  2. Place a heavy pan large enough to hold the contents over medium high heat. Add the oil and the bacon and cook until the bacon is cooked to your liking. Pour off most or all of the oil. Add the leek, stock, water, onions and potatoes. Bring the liquid to a boil then turn down to a very low simmer. Cook until the potatoes are just fork tender, about 5 – 7 minutes. (Consider that they will have a few more minutes of cooking with the remaining ingredients).
  3. Add the clams, cover and cook until they open, about 3 - 5 minutes, (discard any unopened clams). Add the salmon, shrimp, high protein milk and bring to a simmer. Remove the pan from the heat and sprinkle the herbs over the chowder. Taste for seasoning. (The store-bought chicken stock, shellfish and bacon will give over enough salt to flavor the chowder, if not, add a pinch of salt and pepper to taste).
  4. Serve in warm soup bowls or cups along with your favorite bread or crackers.

Chef's Narrative

This simple dish epitomizes the notion that the finished product is much more than the sum of its parts. Be certain to cook the shrimp until they are just barely cooked through as they will be hopelessly dry if overcooked.

Recipe Substitutions

Try substituting oysters and cooked local pink shrimp or crabmeat for an entirely different chowder. Fresh lingcod or rockfish produce a distinct variation. Fresh corn, when in season, is a wonderful complement to the seafood. Fresh chervil, fennel or thyme are suitable with most of these variations. Heavy cream replaced for the high protein milk makes for a rich and full-bodied chowder. Adding a pat of butter to enrich the dish is a custom from a time past.
Nutrition Facts:
Total Calories Per Serving: 450, Total Fat: 8g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 440mg, Potassium: 1825mg, Carbohydrate: 54g, Dietary Fiber: 5g, Protein: 39g
Allergens:
Milk, Fish, Shellfish

Ingredients

  • 1 leek
  • 1 tablespoon neutral oil
  • 1 rasher (slice) smoked bacon, cut into ¼ inch pieces
  • 6 cups low sodium chicken broth
  • 1 cup water
  • ½ small onion, peeled and diced (about ½ cup)
  • 8-10 small new potatoes, quartered
  • 1 pound clams or mussels, washed (or ½ pound of each)
  • 12 ounces peeled and deveined shrimp, about 8 shrimp
  • 8 ounces steelhead or salmon fillet, skinless, cut into 1 inch chunks
  • 1 ½ tablespoons fresh tarragon leaves
  • 1 ½ tablespoons fresh chives, minced
  • 1 ½ cups Lulubelle's Creamery™ Ultra Filtered high protein milk
  • Coarse or sea salt and freshly ground pepper to taste
 

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