Creamy Seafood Chowder
A rich and comforting creamy seafood chowder perfect for cold days. This velvety soup combines tender shrimp, hearty potatoes, and savory bacon in one bowl.
There is nothing quite as warming as a bowl of creamy seafood chowder on a chilly winter day. This recipe creates a luxurious, mellow flavor profile by balancing the richness of butter and cream with the savory depth of rendered bacon. It is a satisfying meal that brings comfort to your table with every spoonful.
Ingredients
- 200 g shrimp
- 2 large potatoes
- 100 g cabbage
- 1 medium carrot
- 100 g bacon
- 1/2 onion
- 50 g butter
- 3 tbsp flour
- 500 ml water
- 300 ml milk
- to taste salt and pepper
- to taste croutons
- to taste dried parsley
Instructions
- 1Prepare the cabbage
Place the head of cabbage on a wooden cutting board and chop it into smaller, manageable pieces. These pieces will soften beautifully as they simmer in the creamy chowder base.
Tip: Cut the cabbage into uniform sizes so they cook evenly throughout the dish. - 2Dice the potatoes
Take your potatoes and carefully cut them into uniform one-centimeter cubes. These small cubes ensure they cook through quickly while maintaining their shape in the final chowder.
Tip: Keep the potato cubes consistent in size to ensure they finish cooking at the same time as the other vegetables. - 3Cut the bacon
Take the bacon strips and cut them into square chunks. Preparing the bacon this way provides a better texture and allows the fat to render nicely when fried.
Tip: Cut the bacon while it is cold to make it easier to slice into uniform pieces. - 4Season the shrimp
Place the cleaned shrimp into a metal bowl. Add a sprinkle of salt and pepper, then toss well to ensure every piece is evenly seasoned.
Tip: Seasoning the shrimp ahead of time allows the flavors to penetrate the meat before they are cooked. - 5Create the roux
Melt a large knob of butter in a pan over medium heat. Once melted, gradually whisk in the flour, stirring constantly to create a smooth, golden roux that will thicken your chowder.
Tip: Keep whisking constantly so the flour doesnt burn; you want a smooth, nutty-smelling base. - 6Build the creamy base
Slowly pour the water into the roux, whisking continuously to prevent lumps. Follow this with the milk, continuing to whisk until the mixture is smooth, creamy, and well-combined.
Tip: Add the liquids slowly and maintain constant whisking for a perfectly lump-free, silky base. - 7Strain the creamy base
Pour the prepared creamy white base through a fine-mesh sieve into a clean bowl. This process removes any lumps or impurities, ensuring a velvety, smooth texture for the chowder.
Tip: For an even silkier result, use a fine-mesh strainer and press the back of a spoon to push the liquid through. - 8Fry the bacon
In a pan, fry the bacon chunks over medium heat until they are slightly browned and the fat has rendered. This base flavor is essential for the savory depth of the seafood chowder.
Tip: Render the bacon slowly to get crispy edges without burning the meat. - 9Sauté the aromatics and shrimp
Add the sliced onions, prepared vegetables, and seasoned shrimp into the pan with the browned bacon. Stir-fry everything together until the vegetables soften and the shrimp turn opaque.
Tip: Do not overcook the shrimp; remove them once they turn pink and firm to keep them tender. - 10Simmer the chowder
Pour the strained creamy soup base over the sautéed vegetables, bacon, and shrimp in the pan. Bring the mixture to a gentle simmer, allowing the flavors to meld together thoroughly before serving.
Tip: Keep the heat low once the creamy base is added to prevent it from separating or curdling.
