SEAFOOD CHOWDER WITH SQUASH
Provided by Michael Anthony
Categories Soup/Stew Fish Shellfish Dinner Lunch Seafood Bass Mussel Shrimp Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 33
Steps:
- Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
- Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
- Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
- Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
- Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
- Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder-add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.
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Piyas Ahmed
[email protected]I've made this chowder several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Mayiga Andrew
[email protected]This chowder is a must-try! It's so delicious and it's perfect for a cold winter day.
Via Vaiboss
[email protected]I love this chowder! It's so easy to make and it's always a hit with my family and friends.
Bernard Gàrner
[email protected]This chowder is the perfect comfort food. It's hearty and filling, and the flavors are amazing.
Sharon Khan
[email protected]I'm not a big fan of chowder, but this one was actually pretty good. The broth was creamy and flavorful, and the seafood was cooked perfectly.
Zannati Ferdausi
[email protected]This chowder is a great way to use up leftover seafood. It's also a very affordable meal.
Ram Krishna Tharu
[email protected]This chowder was just okay. It wasn't as flavorful as I had hoped.
Johnz 256
[email protected]I wasn't a big fan of this chowder. The broth was too thick and the seafood was overcooked.
Tara Budthapa
[email protected]This chowder is so easy to make and it's so delicious. I love that I can use frozen seafood and vegetables.
Andrea Rivera
[email protected]I've made this chowder several times and it's always a hit. It's perfect for a cold winter day.
Jay Rosas
[email protected]This chowder is a must-try! The combination of seafood and squash is amazing.
Mr Bir
[email protected]I love this chowder! It's so creamy and flavorful. I always make a big batch and freeze it so I can have it on hand for a quick and easy meal.
Thapelo Presley
[email protected]This chowder was delicious! The seafood was cooked perfectly and the broth was flavorful. I will definitely be making this again.
DEANNA Howard
[email protected]I wasn't sure how I would like this chowder, but I was pleasantly surprised. The flavors were well-balanced and the squash added a nice sweetness. I will definitely be making this again.
peter redmon
[email protected]This chowder was easy to make and tasted great! The only problem was that it was a little too thick for my liking. Next time, I will add more liquid.
Kendrell Warren
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved it. The only thing I changed was that I used frozen corn instead of fresh, and it worked out just fine.
El Viejo Barbon (El anglada)
[email protected]This chowder was a hit with my family! The combination of seafood, squash, and corn was delicious, and the broth was creamy and flavorful. I will definitely be making this again.