It’s been a cool, rainy past few days, so a steaming bowl of seafood chowder seemed like a good go-to option for dinner a few nights ago. The elements of this recipe are quickly-arranged, with most of the seafood and vegetable items being available pre-cut in your supermarket’s canned food aisle if you can’t spare the added time that chopping and peeling would require. Once the last ingredient goes into the pot, just simmer for an hour or so to reduce and thicken, stirring every 15 minutes or so. For the potatoes, I like to use Russet or Yukon Gold, but feel free to use your favorite. You can also use black pepper in place of the peppercorn medley cited below. I just enjoy the added dimensions of flavor that the medley provides.
What You’ll Need:
- 8 oz. clam juice
- 8 oz. chicken broth
- 32 oz. heavy cream
- 6 oz. minced carrots
- 15 oz. peeled, diced potatoes
- One 14.75-oz. can white corn, cream style
- One 14.75-oz. can pink salmon, lightly mashed with spines and skin removed
- 4 oz. tiny shrimp
- 7 oz. minced clams
- 8 oz. special crabmeat
- 1/2 tbsp granulated garlic
- 1/2 tbsp Old Bay seasoning
- 1/2 tsp peppercorn medley, finely ground
- 1/2 tsp fresh thyme
- Salt to preferred taste
What To Do:
- In stock pot over medium heat, combine heavy cream, chicken broth, and clam juice. Add garlic, salt, ground peppercorns, Old Bay, and stir.
- Bring heat level to just below a light boil. Add carrots, potatoes, creamed corn. Bring heat level back to near boil.
- Add salmon, shrimp, clams, crabmeat. Stir until all ingredients thoroughly integrated.
- Reduce heat and let simmer uncovered for 50-60 minutes.
- Remove from heat and let stand for 10-15 minutes before serving.