This hearty, rich, delicious, and easy to make Smoked Seafood Chowder is an excellent way to bid farewell to the winter.
Hello all. We did it (again). We’ve survived this winter. While I don’t mind the winter time at all (I believe each season has it beautiful advantages), as a human being I am super excited about spring. Also, as a food blogger, I am pumped about all this natural light.
Isn’t it a great reason to make this Smoked Seafood Chowder and celebrate the end of the comfort food season? Let’s get this straight. I don’t mind having comfort food any time of the year, and indeed we do occasionally have more substantial meals throughout spring and summer. But of course, that depends on the type of food. Pasta or pizza in summer? Certainly! Chicken soup or chowder? Probably not (On a side note, this Smoked Seafood Chowder is so delicious that I will probably not be able to refuse it even on a sweltering day.)
I’ve been experimenting with smoked seafood lately, and one day I thought: “Smoked Seafood Chowder. Why not!”
This is a super easy recipe which requires from you just maybe 30 minutes from start to finish as most of the ingredients are already fully cooked.
On the other hand, the fact that we use mostly cooked ingredients slightly affect the flavour as the broth is more delicate than with a traditional chowder. To create a stronger flavour profile, I used both smoked mussels and oysters as the main component. I also incorporated some smoked halibut which had a lovely smoked flavour as well as chewy texture, but feel free to use any available smoked fish (If you’d like to use salmon, I suggest using hot-smoked salmon; I don’t think cold-smoked salmon would be an excellent choice, but of course you can try). I also used a jar of clam juice which enhanced the flavour, too. And don’t be afraid to stir in smoked paprika and lots of fresh thyme. They do make the difference. Lastly, don’t fully drain the mussels and oysters – reserve some oil as it is very aromatic.
Is anything else I can say? Embrace the remaining days of this winter and make this
Smoked Seafood Chowder. See you soon – already in spring :)
- 500-600 gr.any white fish (filets), cut in medium pieces – tilapia used here
- 300-400 gr. smoked fish, cut in small pieces – haddock used here
- 3-4 tins (about 85 gr each) smoked mussels and (or) oysters, drained but 3-4 tbsp. oil reserved
- 4-5 medium potatoes, pilled and cubed
- 1 white onion, thinly sliced
- 2-3 garlic cloves, minced
- 1 jar (about 200 ml.) clam juice
- 2 cups 18% cream
- 1/2 cup 35% cream
- 1 tbsp.fresh thyme + more to garnish
- 1/2 to 1 tsp. smoked paprika
- white pepper, to taste
- pinch peppercorns, crushed, to taste
- salt if necessary
- In a pot heat 4 tbsp. of the reserved oil and cook the onions and garlic, 5 minutes.
- Add the potatoes and cook about 5 minutes, stirring, until potatoes start turning lightly golden.
- Add the clam juice and between 1 to 2 cups of water just to cover the potatoes (The consistency will be adjusted later). Stir in the thyme and spices. Cover and let simmer 10-12 minutes until the potatoes are almost soft.
- Add the cream and bring to a delicate boil
- Add the white fish and cook about 5 minutes, until ready (It will be flaky).
- Stir in the mussels and (or) oysters and smoked fish and cook 2-3 minutes
- Try and season with some salt if needed. If the chowder is too thick, you can add more light cream or milk or even warm water and heat it through.
- Serve with some extra thyme and crispy bread.