Sautéed tiger prawns, salmon, and sea scallops are mixed with a thick and creamy soup made up of butter, onions, garlic, saffron fish stock, whipping cream, celery, rutabaga, carrot, sweet potato, cream cheese, flour, dill, chives, and pepper in this very rich and mouthwatering seafood chowder from Newfoundland.
A combination of soup and stew, chowder is often made with chunks of seafood like clams, crab, and fish, although it can also consist of only vegetables. Corn chowder and potato chowder are two of the most popular types of chowder. Chowder can either be tomato-based or cream-based such as this recipe. The term “chowder” is derived from the French term for a large cauldron-style pot known as “chaudiere,” where the dish was traditionally cooked in. Thicker than regular soups, chowder is quite satisfying and filling and can be served as a meal on its own. It is typically enjoyed with biscuits, crackers, or crusty bread.
Breton fishermen who migrated south of New England from Newfoundland originally prepared the first chowders from whatever was available and left from the catch of the day. Clams and potatoes were a common feature, as well as onions sautéed in the drippings of bacon or pork fat.
This chowder features a white roux, or flour based sauce, which also has French origins. Roux is a thickening agent made with flour and butter. The seafood and fish are sautéed in a separate pan to avoid overcooking them. When the soup is nice and thick and the vegetables are tender, the sautéed seafood are added to the mix and heated for a bit and the chowder is then ready for serving. The chowder is garnished with fresh chopped chives and seasoned with salt and pepper. You can also sprinkle the chowder with Parmesan cheese instead of adding salt. You can also garnish the dish with fresh parsley or bay leaves.
Ottawa Marriotte Hotel.