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Seafood chowder is a rich soup that's great on a cold day. This seafood chowder recipe is easily adjusted to whatever fish you have on hand. Read on to learn how to make tasty seafood chowder at home.
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Colombian Coconut Seafood Chowd
Colombian coconut seafood chowder combines red pepper, onions, seasonings, and seafood with coconut milk, wine and herbs. The coconut milk should be ... read moreColombian coconut seafood chowder combines red pepper, onions, seasonings, and seafood with coconut milk, wine and herbs. The coconut milk should be canned unsweetened coconut milk.- do not substitute cream of coconut which is a sweet product. The peppers and onions are sauteed with the seasonings, then the seafood is added. The mixture is then simmered in the coconut milk, before being finished with wine and herbs.
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Introduction
Seafood chowder is easy to make and can be ready in about half an hour. If you don't have salt pork, you can substitute bacon. The best fish for this chowder is a firm white fish, as fish like flounder will tend to fall apart. Feel free to substitute shell fish for all or part of the fish in the chowder. -
Step 2: How to Make Seafood Chowder
- Cook the salt pork slowly in a small skillet until the fat has been rendered, and the pork is crisp.
- Strain, setting aside the scraps, and reserving 2 T of fat.
- Place the fat in the soup pot, add the onions, and cook over low heat until the onions are golden.
- Add the potatoes, and stir until they are well coated with the fat.
- Add the fish stock or clam juice, bring to a boil, lower the heat, and simmer for 5 minutes.
- Add the fish and simmer for 10 more minutes.
- Stir in the cream and heat gently. Do not boil.
- Add the pork scraps and the butter, and heat until the butter melts.
- Season with and salt and pepper to taste.
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