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Durty Nelly's seafood chowder

Time45 minutes
YieldsMakes 10 1/2 cups
Durty Nelly's seafood chowder
(Glenn Koenig / Los Angeles Times)
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Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly’s for lunch. Several in our group ordered the seafood chowder. It was a delicious, creamy, flavorful and hearty bowl of chowder, but not fishy tasting. Can you please try to get the recipe?

Cheryl Creek

Anaheim Hills

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Dear Cheryl: Durty Nelly’s was happy to share its recipe for this chowder, which is rich, creamy and satisfying. The restaurant also included its cheddar and green onion biscuits recipe, which it recommends serving alongside a bowl of the chowder.

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1

In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

2

In a large, heavy-bottomed saucepot, saute the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

3

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

4

Add the fish, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.