Carrot

New England Seafood Chowder

August 13, 2014
5 Stars
Author Notes

Traditional milk-based New England Seafood Chowder with salmon, cod, shrimp and lobster. You can use any combination of seafood that you like, i.e. instead of cod, you could use haddock, instead of lobster, you can use crab meat. The only type that I will not add to seafood chowder is scallops as they easily become rubbery in the liquid. —Kat Suletzki

  • Serves 6
Ingredients
  • 1 cup carrots, cut to match-sticks
  • 1 cup leek, diced
  • 1 cup waxy potatoes cut to match-sticks
  • 1 cup russet potatoes cut to 1/4 inch dice
  • 3/4 pound salmon filet, 1-inch pieces
  • 3/4 pound cod filet, 1-inch pieces
  • 1/2 pound shrimp, 1-inch pieces (can be whole, if small)
  • 1/2 pound lobster meat, 1-inch pieces
  • 3 cups seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons fresh dill or parsley
  • salt and pepper to taste
  • olive oil
In This Recipe
Directions
  1. In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.
  2. Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the chowder, all the fish will fall apart. Add the lobster meat.
  3. Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your dill or parsley immediately before serving.
Contest Entries

See what other Food52ers are saying.

  • Kat Suletzki
    Kat Suletzki
  • Lisbeth
    Lisbeth
  • Krislbi
    Krislbi
  • arielcooks
    arielcooks

7 Reviews

Lisbeth February 3, 2021
It is my second time doing this recipe. I used dashi as a seafood stock. I love it!!
 
Krislbi July 16, 2020
Dumb q but what is a “waxy potato”?
 
Author Comment
Kat S. July 16, 2020
A "waxy" potato is something like a yukon gold or a red potato -- vs a "starchy" potato like a russet. A waxy potato has less starch and tends to hold together more,
 
Author Comment
Kat S. July 16, 2020
Here is a good explainer: https://www.marthastewart.com/1539281/potato-guide-starchy-waxy-all-purpose
 
arielcooks August 17, 2014
Ta. Sounds right. Didn't want to make the broth too oily, so semantically, I'd go with a 'splash' because (to me) a 'glug' has more volume!
 
Author Comment
Kat S. August 17, 2014
"a glug" (as Jamie Oliver says). "a bit". "a splash". I guess however much one usually uses to saute veggies; it's not something I measure. Someplace between a teaspoon and 2 tablespoons, depending on your pan.
 
arielcooks August 17, 2014
How much or how little olive oil?