Sweet Potato and Seafood Chowder
Seafood Chowders are real popular up here in New England and you will find them made with everything from clams and lobster to haddock and scallops. I use a combination of shrimp, scallops and crabmeat in this chowder recipe, but any type of seafood can be used, depending upon availability and personal likes and dislikes. Seasonal vegetable supplements can bring out the best in your Chowders: asparagus in the spring, corn in the summer and squash in the fall.
Sweet Potato and Seafood ChowderCourse: SoupsCuisine: AmericanDifficulty: Medium
I use a combination of shrimp, scallops and crabmeat in this chowder recipe, (I added some Maine lobster for the picture) but any type of seafood can be used, depending upon availability and personal taste.
2 Tablespoons unsalted butter
1 cup chopped yellow onion
1 pound sweet potatoes, peeled
3 cups fish stock (or bottled clam juice)
1 pound Yukon gold potatoes, cut into 1⁄2 inch dice
1/2 cup finely chopped celery
1/2 pound Maine sea scallops
1/4 pound Maine shrimp
1/2 cup heavy cream
1/2 pound Maine crabmeat
1 teaspoon chopped fresh thyme
Kosher salt and white pepper to taste
Garnish - fresh thyme leaves and crisp bacon bits (optional)
- Place a large sauce pot over medium-high heat and melt the butter. Add the chopped onions and cook, stirring, for 5 minutes and the onions become translucent.
- Cut the sweet potatoes into 1/2 inch pieces and add into the pot and continue cooking for 3 more minutes, stirring frequently.
- Add the fish stock to the pot along with 2 1/2 cups water. Bring the mixture to a boil, reduce to a simmer and cook for 25 minutes.
- Puree the soup with either an immersion blender or a regular household blender until smooth and return it to the pot. Add the diced potatoes and return to a simmer for 15 minutes over medium heat.
- Add the celery, scallops and shrimp to the pot and cook for 5 minutes.
- Add the cream, crabmeat and fresh thyme and adjust the seasoning with salt and white pepper.
- Ladle the soup into the desired serving bowls, sprinkle with fresh thyme leaves and crisp bacon if desired. Serve with crackers.