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Seafood Chowder

Seafood Chowder

Susan Maria Leach  /  10/8/2019  /  Facebook  /  Twitter  / 

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.

Ingredients

  • 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

Instructions

  • 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.

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