Seafood Chowder
This delicious chowder so delicious. It is slightly sweet with a little spice and my whole family loves it!
Ingredients
- 1 lb. Shrimp
- 1 lb. Firm white fish (Cod works well)
- 1/2 tsp Thyme
- 1/2 tsp Rosemary
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1/4 tsp Cayenne Pepper
- 1/4 cup AP Flour
- 1/4 cup Salted Butter
- 4 cups Vegetable Stock
- 1 lb. Golden Potatoes, cut into bite sized pieces
- 1/2 Yellow Onion, finely chopped
- 1 cup Corn
- 2 cups Thinly sliced carrots
Instructions
- Prepare shrimp by peeling and taking of the tail. Depending on the size of the shrimp, you may want to cut them in half to make them more bite sized. Chop cod into bite size pieces also.
- Heat 2 Tbsp butter in a large stock pot on medium high heat. Add Thyme, rosemary,
salt, pepper, cayenne pepper to butter and cook for 1 minute or until fragrant. Add shrimp and cod and cook until pink and flaky (about 4 minutes). - Remove shrimp and cod with a slotted spoon and transfer to a medium size bowl.
- Add the remaining butter (2 Tbsp.) and melt. When butter is melted, add the flour and stir
with whisk for about 5 minutes continuously until the flour has cooked but is not brown. You are making a roux here. - Slowly add 1 cup of the vegetable broth to your roux. It will become thick as you continuously stir for about 2 minutes.
- Add the remaining broth, potatoes, onion, corn, and carrots. Add back to the pot the shrimp and cod. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until the potatoes are tender.