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Seafood Chowder

surf & turf soup
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Prep Time:20 minutes
Cook Time:20 minutes
Course: Bread, Main Course, Seafood, Soup
Keyword: Chowder, Seafood, Seafood Soup, Soup
Servings: 4

Ingredients

  • 3-4 rashers bacon, cubed
  • 3-4 celery stalks, cubed
  • 1 onion, cubed
  • 1 carrot. peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1/2 tbsp Old Bay seasoning
  • 1/4 cup plain flour
  • 1/2 cup white wine
  • 3 + 1/2 cups seafood stock or chicken stock
  • 900 g (2 lb) seafood (i used salmon, squid and mussels), cut into chunks
  • 1/2 cup heavy cream
  • parsley, minced
  • bread, sliced and toasted

Instructions

  • In a pot over medium heat, drizzle in a bit of olive oil and drop in the bacon, Render the fat and cook until bacon is golden brown and crispy. Remove and set aside.
  • Into the bacon fat, add in the cubed celery, carrot and onion. Saute for 3-4 minutes or until the veggies are soft and translucent. Add in the flour and Old Bay seasoning and cook out the floury taste for 2 minutes.
  • Pour in the white wine and reduce to cook off the alcohol. Add in the potatoes, bacon and stock, cover and bring a boil. Simmer until the potatoes are soft and the soup is slightly thick. If the soup is not thick enough, you can add a bit of cornstarch slurry until the desired thickness is achieved. (cornstarch slurry is equal part cornstarch and water mixed into a slurry).
  • Add in the seafood and cover. Let simmer again until the seafood is cooked through (it shouldn't take long). Finish with the cream, parsley and season to taste.
  • Serve with toasted bread.