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 :)