Durty Nelly’s Seafood Chowder

By Tom421

Ingredients

• 2 large boiling potatoes, diced
• 1 1/2 cups diced onion
• 1 1/2 cups diced carrot
• 1 1/2 cups diced celery
• 1/4 cup plus 2 tablespoons butter, divided
• 1 quart water
• 1 1/2 tablespoons fish base, preferably Minor’s
• 1 cup whipping cream
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried thyme
• 1/4 cup flour
• 8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces
• 6 ounces shrimp
• 6 ounces scallops
• Salt and pepper

Details

Servings 8
Adapted from recipesecrets.net

Preparation

Step 1

In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.