Tomato Based Seafood Chowder
Hi and welcome to our website!
If you are looking for a seafood chowder you are in the right place, my recipe here is so easy to make and you will enjoy it to the fullest.
This seafood chowder is a tomato base, and very flavourful, I also have a seafood chowder that is a cream base I will share the link at the end of this blog.
Having the right about of seafood in your chowder is so good, if you only like a small about of seafood then you can do that. Maybe add more veggies and that will be filling as well, there are so many wonderful seafood chowders out there and they are equally delicious. I'm going to share with you some pictures and a step by step video on how to make your own seafood chowder.
Building your flavours before you start your seafood chowder is the best, and the taste will be worth it.
Please continue on to my recipe and if you got a minute check out my cookbook available on amazon I have a few of my recipes featured in this cookbook. https://www.bonitaskitchen.com/cookbook
Ingredients
- Mixed seafood - 2 pounds or more, cod, salmon, shrimp, scallops, and crab
- Salt fat pork - ¼ cup ( optional )
- Crushed Tomatoes - 1 can ( 400g ) and juice
- Tomato paste - 1 small can 5.5g
- Vegetable Broth - 3 cups or 1 box
- Butter or margarine - 1 tbsp
- Brown sugar - 1 tbsp
- Carrot - 1 or 2 large chopped
- Onion - 1 large chopped
- Potatoes - 1 large chopped
- Parsnip - 1 chopped
- Celery - 2 sticks chopped
- Fresh Garlic - 2 cloves, grated or chopped
- Sea salt - ½ tsp
- Dill - ¼ tsp fresh or ground
- Fresh Thyme or ground - 1 tsp
- Black or White Pepper - ½ tsp o more
Instructions
Method:
In a large boiler over medium to high heat, stir together, butter, fat pork pieces, fry for a few
minute to brown off fat pork then remove ( scrunchions ) and oil from pan and add mixed
veggies, part cook then, stirring frequently, thyme, dill, black pepper, sea salt, brown sugar until
the onions are tender and just starting to brown, then lastly add crushed garlic
Then add all veggies to boiler and stir in broth, cook 10 to 15 minutes to finish cooking the
vegetables and to blend flavour's. Add the crushed tomatoes and tomato paste to boiler, bring
to a boil then mix in seafood and cook, stirring several times, on a medium to low heat, until
the seafood pieces are tender cooked through, about 3 to 5 minutes longer.
Thin the chowder with more broth, if needed. Serve piping hot, garnished with chopped fresh
dill, celery leaves and thyme if desired, and scrunchions and homemade croutons.
Homemade Croutons:
Method:
2 slices of stale bread, cubed Drizzle of olive oil
¼ tsp sea salt Dash of black pepper
¼ tsp onion powder Dash of garlic powder
Preheat oven to 350º and bake croutons on a cookie sheet with a liner of parchment paper.
Add bread cubes, then all the seasonings and oil, bake for 15 minutes until golden brown.
Serve over tomato base seafood chowder or keep for a salad.
Bonita’s Tips:
Peel, cut and soak veggies in cold water for 30 minutes, then drain before adding to boiler.
Garlic will burn quick and change the taste of your chowder, so add only at the end before
adding broth.
Allergens
There is so many different types of seafood chowder to make and all equally delicious, this one I’m sharing with you today is the way I make my seafood chowder sometimes.
Here in Newfoundland we are all about the traditional ingredients in our meals, I’m using some of those ingredients in my seafood chowder to bring out the flavours of our cultural foods.
These are salted fat pork that was fried down until the fat pork becomes golden brown and then they are called ” scrunchions “ then this can be used over your seafood chowder or any type of potato meal and more. I also are using fresh atlantic cod fish, scallops, salmon, shrimp from our great province.
What’s so wonderful about making your own seafood chowder you can make it to please yourself and your family, if you don’t like some of the ingredients in my seafood chowder change some of them.
But keep the flavours and broth consistency and the seafood and vegetable change to your taste. I hope these tips are helpful for you and it will also help you make your own seafood chowder.
I hope my tomato base seafood chowder recipe helps you make your delicious pot for you and your family today!
I will also share with you another recipe and link for creamed base seafood chowder. This chowder recipe was featured in The East Coast Living magazine in December of 2018, they called it the prefect winter comfort food.
Traditional Newfoundland Seafood Chowder
Thank you for stopping by and reading my blog and watching our video, please leave us a message before you go I would love to hear from you.
From our kitchen to yours have a wonderful day. 🙂
