Words Joan Saunders
Photos Sarah Hartley Photography
If you’re like me, you spend the first three-quarters of January correcting yourself as to what the date is. It’s not 2025 anymore; it’s a whole new ball game.
I’m not one of those people who believes that I am going to suddenly change all of my old bad habits. But I do try to re-evaluate where I am and where I’m going; it’s a natural part of January. One of my resolutions each year has always been to show my love to friends and family through food, so a heartwarming seafood chowder definitely fits the bill.
Having people over for dinner can be any evening. Why not a Tuesday? Thursday? Make up a big batch of stew, soup or chowder and throw some crusty bread and good cheddar out on the table and open the doors. Sharing a meal doesn’t need to be complicated, but everyone will definitely appreciate the effort. Take turns hosting with a group of friends and see who shows up, whether it’s for an hour or for the evening.
Seafood chowder is not something I have made very often in years past, but now it’s an extremely tasty alternative in my soup and stew repertoire, and this recipe makes a big potful. If you’re cooking for a smaller group, you can always halve the recipe. If you want to freeze some, you’ll have to freeze it before you add the cream, but that’s certainly an option. However, if your soup evening is a hit, you won’t have any leftovers.
This recipe is very versatile, and I generally buy whatever fish is on sale or is a bit cheaper, as long as it’s a firmer fish like cod, halibut or scallops, so it doesn’t fall apart while cooking.
If you have some vegetables languishing in the fridge, just use those or swap out what’s in the recipe for what you’d prefer. I added corn as I thought the sweetness would complement the saltiness of the fish and clam juice, and I do like the contrast. Make it work for you.
So on one of those dark, rainy January days, spend a bit of time in the afternoon mixing up a big pot of seafood chowder. While it heats up on the stove, it will hopefully also warm your belly and your heart. And maybe, just maybe, it will also warm the hearts and bellies of others as you open your door to friends, to family and to the new year.
Heart Warming Seafood Chowder
¼ cup butter
1 cup finely chopped celery
1 onion, finely chopped
1 cup leeks, sliced thin (white and light green parts)
1 tbsp minced garlic
3 cups chicken or seafood broth
½ cup clam juice
4 red potatoes, diced
¾ cup niblet corn
1 ½ cups carrots, diced small
¾ tbsp ground black pepper
1 tsp kosher salt
¾ tbsp thyme
6 bay leaves
2 tsp tabasco sauce (I like 2 tsp for a bit of kick, but you can add as much or little as you prefer)
1 tsp Old Bay seasoning
1 pound peeled, de-veined, uncooked shrimp (I cut the bigger shrimp or prawns in half)
2 pounds mixed firm fish,
cut into ½-inch pieces (cod, halibut, scallops)
4 cups half and half, divided
¼ cup flour
¼ cup chopped fresh parsley
In a large stock pot or Dutch oven, melt the butter over medium heat and add celery, onions, leeks and garlic.
When vegetables have softened, add broth, clam juice, potatoes, carrots, corn, pepper, salt, thyme, bay leaves, Tabasco sauce.
Bring the mix to a boil, then reduce the heat to simmer. Cook for about 10 minutes, or until potatoes are almost fork tender.
Sprinkle the Old Bay seasoning on top of the shrimp. Add shrimp and other fish to the pot and simmer another 8 minutes, or until the fish flakes easily and the shrimp has turned pink.
Add 3 cups of the half and half. Mix the other cup of half and half with the flour until it’s dissolved. Slowly stir the flour/half and half mixture into the chowder. Add the chopped parsley. Season with salt and pepper to taste.
Remove the bay leaves before serving.
If you don’t like the options for veggies or fish in this recipe, swap out what’s listed for your favourites.
Serve with some crusty bread or some crackers.
