Seafood Chowder
A creamy, savory, chill-chaser
Chowder is a staple in coastal areas with each maker putting their twist on the dish. Its creamy, savory broth compliments seafood so nicely. And, the recipe is quite adaptable so take advantage of whatever type of fish or seafood looks great at the market.
This recipe incorporates Pernod, an anise-flavored spirit, as Ina Garten does in her Fish Chowder (Modern Comfort Food: The Barefoot Contessa Cookbook, Oct 2020, Clarkson Potter). Try not to skip adding it; it'll be the secret ingredient that makes the dish quite special.
Serve this chowder with a tossed green salad and fresh-baked corn muffins and you have the makings of a lovely dinner or casual party menu particularly welcome in chilly months.
NOTES:
If Pernod is not available, try a flavorful gin or vermouth. These will not provide the same umami as Pernod but will add a nice dimension to the chowder.
This is a thin and creamy chowder. If you prefer, a thickener may be added. Combine 1 teaspoon of cornstarch with 1 tablespoon of cold water. Mix well, then stir into the chowder in step 3. Add enough to reach the desired consistency.
Makes: 6 – 8 servings; 2 quarts
INGREDIENTS
2 tablespoons olive or avocado oil
1 small onion, peeled, small dice
1 carrot, peeled, diced
1 fennel bulb, fronds and core removed, small dice
1 rib celery, cleaned, diced
2 strips of bacon (no nitrates, less processed), small dice
2 cups baby red or golden potatoes, diced
1 cup corn, fresh or frozen (thawed)
1/2 teaspoon Herbes de Provence
4 cups half & half (or oat milk)
1/2 cup chicken, vegetable, or seafood stock or broth (low sodium)
1 1/2 lbs. seafood – cod, haddock, salmon, shrimp, clams, scallops – your choice
2 bay leaves
1/4 cup Pernod
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Kosher salt, if needed
Optional garnish: chopped fresh parsley or chives, oyster crackers
DIRECTIONS
1. In a stockpot, heat the oil over medium heat. Add the onion, carrot, fennel, celery and bacon. Sauté until vegetables are starting to soften, about 5 minutes. Add the potatoes, corn, and Herbes de Provence, and sauté for 2 minutes more.
2. Add the half & half (or oat milk), stock or broth, seafood, and bay leaves; stir and bring to a low boil. Reduce heat to low, cover, and simmer gently for 20 minutes.
3. Stir in the Pernod and black pepper. (Add thickener, if using.) Cover and simmer for an additional 10 minutes. Taste, and add salt if needed. Remove bay leaves and discard.
4. Serve chowder garnished with fresh, chopped parsley, chives, and/or oyster crackers.
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