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It was 33 degrees here in Fort Lauderdale this morning, and the entire world was procuring ingredients for soup at Whole Foods. I was no different as I picked up some fresh and perfect ingredients for classic New England chowder.
- 2 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 tablespoons flour
- 1 bottle clam juice
- 1 cup chicken broth
- 2 cups milk
- 1 medium rutabaga cut into small dice
- 2 sprigs fresh thyme
- 1 pound cod filet, or any mild white fish, cut into 2 inch cubes
- 1 pound bay scallops or medium shrimp (peeled and cleaned)
- 1 teaspoon Old Bay Seasoning
- Kosher salt and freshly ground black pepper
- Melt the butter in a large saucepan and sauté the onion and celery over medium high heat until translucent, 3 to 4 minutes. Stir in the flour and cook for 1 to 2 minutes, stirring constantly. Whisk in the clam juice and chicken broth, cooking until smooth and thickened. Stir in the milk, rutabaga, thyme, and Old Bay - simmer until the rutabaga is soft, 10 to 12 minutes. Add the fish and shellfish, lower heat, and simmer until just cooked through, 3 to 4 minutes. Season with salt and pepper.
Serving size: Serves 6