New England Seafood Chowder

Cozy up, and warm up your belly with this seafood chowder.

Go all out one night on this seafood chowder because it is straight up delicious! With 3 different kinds of fish, plus lobster you really can’t go wrong. Perfect for a cool night during winter, or honestly anytime to help fix your seafood craving.

Recipe Below

Typically a chowder contains dairy, for those who are sensitive I provided some alternatives so you can still get your seafood fix and keep that belly of yours happy!

• 3/4 lb of white fish, cod preferable

• 1/2 lb lobster meat

• 3/4 lb salmon

• 1/2 lb of shrimp, peeled and deveined

• 2 1/2 cups of seafood stock

• 1 cup of carrots, sliced thinly

• 1 cup of leeks, diced, rinsed and drained

• 1 cup of russet potatoes, chopped

• 1 cup of yellow potatoes, chopped into matchsticks

• 1 cup of heavy cream (can sub coconut milk for dairy-free)

• 2 cups whole milk (can sup for lactose-free for dairy-free)

• 2 cloves of garlic, minced

• 1 tablespoon of flour

• Olive oil

• Fresh parsley to garnish

• Salt/Pepper to taste

In a dutch oven pot, add olive oil then add leaks and saute until translucent. Then add the carrots and garlic and cook for a couple more minutes. Add all potatoes then the seafood stock. Cover with lid and let simmer for about 20 minutes until potatoes have soften. Add the fish and shrimp and simmer for about 5 minutes until fish is cooked through. Then add the lobster meat and stir gently.

Finally add in the cream and milk. Bring back to gentle boil and remove from heat. Salt and pepper to taste. Garnish with fresh parsley