Winter is the perfect time of year to try new soup recipes. Here is a recipe I made for the first time this year and my family loved it. This key to this recipe is to make it a day ahead of time and then reheat it on the stovetop the next day. Trust me on this! Do not eat it the day you make it. The magic really happens with time, let the soup soak up all the flavors over night. Waiting a day to eat it will give you a flavorful, creamy and delicious chowder.
Seafood Chowder Ingredients:
Recipe from Movita Beaucoup
- 1/2 cup butter
- 2 medium onions (diced)
- 2 stalks of celery (diced)
- 1 potato (diced – you are doing a lot of dicing)
- 3 cups of vegetable or chicken broth
- 1 Tablespoon dried basil
- 1 Tablespoon oregano
- 1 Tablespoon celery salt
- 2 Tablespoons paprika
- 1/2 tsp pepper
- 1 tsp salt
- 1 clove garlic
- 3 dashes of tabasco sauce
- 6 cups of whole milk (No substitutions folks!)
- 1 cup heavy cream
- 1 lb white fish (I used cod)
- 1 lb crab (or scallops or both – total 1 lb)
In large pot, melt butter and saute’ onions and celery over medium heat for just a few minutes. Add potatoes and enough broth to just cover the vegetables. Cook until potatoes are just barely tender.
Stir in all the spices, minced garlic, and Tabasco sauce.
Then layer the fish on top and add the rest of the broth. Cook until fish just barely flakes. Add cream and whole milk and heat until it is warm throughout. Let cool, then place in refrigerator for the next day (I’m not kidding on this one…no cheating). The next day slowly heat until warm (use low heat). Enjoy!