New England Seafood Chowder
You don’t have to be New England born and bred to appreciate this classic seafood chowder recipe!
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- 1 cup carrots, cut to match-sticks
- 1 cup leek, diced
- 1 cup waxy potatoes, cut into match-sticks
- 1 cup russet potatoes, cut to 1/4 inch dice
- 3/4 pound salmon, cut to 1 inch pieces
- 3/4 pound cod, cut to 1 inch pieces
- 1/2 pound shrimp, cut to 1 inch pieces
- 1/2 pound lobster meat, cut to 1 inch pieces
- 3 cups seafood stock
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons fresh dill or parsley
- kosher salt
- freshly ground black pepper
- olive oil
- In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.
- Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the chowder, all the fish will fall apart. Add the lobster meat.
- Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your dill or parsley immediately before serving.