Recipe - Seafood Chowder

I made this with a pack of seafood chowder mix from the fresh fish department, but the recipe could be used for any kind of chowder you like. I'm thinking chicken corn chowder for FH when he gets home.

I totally winged it on this, using just common sense...totally worked!

Chowder Recipe

- 1 tbsp oil
- 1 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cloves crushed garlic
- 2 tbsp corn starch
- 1 cup skim milk
- 1 - 1.5 cups chicken stock
- 1 cup baby potatoes, quartered & parboiled
- 1 cup frozen corn
- fresh seafood mix (mine consisted of haddock, salmon & shrimp....use as much or as little as you like...my pack was about 200 grams)
- fresh dill

Heat the oil and butter together in a large non-stick soup pot over med-high heat. Saute onions, carrots, celery until onions sweat down. Add garlic and sweat another minute. Add corn starch, stir and let cook about 30-45 seconds just to take the pasty taste out...keep stirring while gradually adding milk. I like to add a big splash to start just to get the paste going, then gradually add the rest. Let bubble for a few minutes to thicken, stirring consistently. Add 1 cup chicken stock, corn and the seafood mix. Season with salt and pepper at this point, then stir and reduce heat to simmer. By now your spuds should be partially cooked and you can add them too. Let simmer until fish is cooked.

At this point, you can decide whether to add more liquid or not. I added about another 1/2 cup of chicken stock, then topped that up with 1/2 cup potato water. Regular water would have been fine too. Taste to check seasoning and adjust if needed.

Simmer until desired consistency. Add fresh dill, stir, and serve.

I got 4 x 2.5 cup servings. Yum-a-licious!