Fast Seafood Chowder Recipe
- 12 years ago
This chowder by Emily Richards is lighter than a traditional cream version and quick enough to make for a weeknight meal. Tarragon is a licorice-flavoured herb that shines through in this soup. If tarragon isn’t available you can use Italian parsley.
2 tbsp (25 mL) vegetable oil
1 shallot, chopped
2 cloves garlic, minced
2 stalks celery, thinly sliced
8 oz (250 g) mushrooms, thinly sliced
1 red pepper, diced
1 tbsp (15 mL) chopped fresh tarragon
¼ tsp (1 mL) salt
2 cups (500 mL) milk
2 cups (500 mL) fish or chicken stock
8 oz (250 g) raw shrimp, peeled and deveined, chopped
6 oz (200 g) bay scallops
1 can (142 g) baby clams, drained and rinsed
In a soup pot heat oil over medium-high heat and cook shallot, garlic, celery, mushrooms, pepper, tarragon and salt for 10 minutes or until liquid evaporates.
Add milk and stock and bring to a gentle boil.
Add shrimp, scallop and clams and simmer for about 5 minutes or until scallops are opaque and firm.
Makes 4 to 6 servings.
2 tbsp (25 mL) vegetable oil
1 shallot, chopped
2 cloves garlic, minced
2 stalks celery, thinly sliced
8 oz (250 g) mushrooms, thinly sliced
1 red pepper, diced
1 tbsp (15 mL) chopped fresh tarragon
¼ tsp (1 mL) salt
2 cups (500 mL) milk
2 cups (500 mL) fish or chicken stock
8 oz (250 g) raw shrimp, peeled and deveined, chopped
6 oz (200 g) bay scallops
1 can (142 g) baby clams, drained and rinsed
In a soup pot heat oil over medium-high heat and cook shallot, garlic, celery, mushrooms, pepper, tarragon and salt for 10 minutes or until liquid evaporates.
Add milk and stock and bring to a gentle boil.
Add shrimp, scallop and clams and simmer for about 5 minutes or until scallops are opaque and firm.
Makes 4 to 6 servings.