Seafood chowder

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Seafood chowder comes in hundreds, if not thousands of varieties. The most famous type of chowder is clam chowder. The two major varieties of clam chowder are New England, which is cream-based and Manhattan, which is tomato-based. A cream base is most popular for clam and other types of chowder.

To make simple seafood chowder you’ll need about one pound of your choice of seafood. Cut it into bite sized pieces and poach in 2 cups of water for about 5 minutes, saving the water. In 2 tablespoons of butter sautee one large, diced onion. In the mean time melt ½ cup of butter and combine it with ½ cup of flour. Combine leftover poaching water with enough fish stock to equal 4 cups, and blend in butter/flour mixture. This will be the base for your seafood chowder.

Heat the seafood chowder base just until it boils then cut the heat. Add seafood and onion as well as 1 cup of cream and salt and pepper to taste. Simmer on low heat for about 30 minutes. Stir frequently and do not allow the chowder to boil. Dish it out and enjoy with your favorite bread.

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