An Excellent Seafood Chowder by Tasha Halpert

CA Mural          As a child I loved to play with and rearrange the contents of my mother’s pantry, especially the bowls, utensils, and such. As an adult, I truly enjoy finding the perfect implements and utensils for my own food preparation and cooking. In the many years I have been doing it, I have accumulated a nice variety of cooking tools and containers. Because I truly enjoy working with food, I’m always looking for new items I can use. When someone left a cute little orange bowl here after a party, I fell in love with it. However, not wanting to be selfish, I set it aside in case the owner could be found. When after more than six months of inquiry had passed, I decided it was mine.

It sits cheerfully on my kitchen counter, washed and replaced immediately after use because once something fell on it in the dish drainer and took a chip out of the edge. It is a useful size, perfect to contain the ingredients for so many of the dishes I create. Recently, my orange bowl held the onions and celery I chopped up for a seafood chowder.

Since I have worked so hard to perfect this recipe I thought it might be fun to share it with my readers. One of my challenges was to create it without milk for my lactose intolerant husband and to thicken it without cream. Another was to cook it in such a way that the fish, clams or other seafood did not get tough. It shortens the time if you want to omit the thickening, however, it does wonders for the texture.

My basic seafood chowder with fish, clams, and/or other seafood begins with about 3/4 of a cup each of chopped onion and chopped celery, and 2 tablespoons each of butter and olive oil. Sauté until they are nice and tender. Add two medium potatoes, peeled and chopped into half inch pieces. I think large chunks of potato overtake the taste, and they do swell up in the broth. Add 4 cups of water, 1 teaspoon of black pepper, 1/2 teaspoon of salt and an optional teaspoon of thyme. Bring to a boil then simmer covered until potatoes are cooked through.

If all you want is a simple fish stew, add 3/4 of a pound of cod and whatever else you like (chopped clams, shrimp, scallops–bay or large, etc.) Cover pot and turn off the heat. Fish will cook in the cooling broth and not get tough when carefully reheated. However, if you take the trouble for the next step you will have a very special dish.

To make a chowder instead of a simple fish stew, you must have a thickening agent. In which case, before you put in the fish, melt 2 tablespoons butter in a small pot. Add 1/4 cup any flour–gluten free is fine. mix well, then slowly add 1 cup any kind of unflavored milk, whisking constantly to make a very thick blend. Add this to the vegetables and broth, stir well and bring to a boil. Now add whatever fish you are using, turn off the heat, cover and let sit until fish is cooked through. Reheat gently to serve or refrigerate. It tastes even better the next day and will serve 4 nicely.

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