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Categories: Fish and shellfish, Main courses, Quick and easy, Soups

Durty Nelly's seafood chowder

Durty Nelly's seafood chowder
Glenn Koenig / Los Angeles Times

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 ... Read more

Total time: 45 minutes | Makes 10 1/2 cups
  • 2 large boiling potatoes, diced
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced carrot
  • 1 1/2 cups diced celery
  • 1/4 cup plus 2 tablespoons butter, divided
  • 1 quart water
  • 1 1/2 tablespoons fish base, preferably Minor's
  • 1 cup whipping cream
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1/4 cup flour
  • 8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces
  • 6 ounces shrimp
  • 6 ounces scallops
  • Salt and pepper

Step 1In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

Step 2In 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.

Step 3In 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.

Step 4Add 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.

Each of 8 servings:
Calories 341; Protein 14 grams; Carbohydrates 26 grams; Fiber 3 grams; Fat 20grams; Saturated fat 13 grams; Cholesterol 111 mg; Sugar 4 grams; Sodium 518 mg.
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