+
0 (0)

Fish and Shellfish, Mains, 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.


HAVE YOU TRIED


Chagermeister’s breakfast chili
Chagermeister’s breakfast chili

The old one two
The old one two

Quinoa salad with grilled corn, tomatoes and cilantro
Quinoa salad with grilled corn, tomatoes and cilantro

Creamed Corn
Creamed Corn

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Smoked Salmon Sando
Sardine banh mi
Cockles in wine over linguine
Butter-Poached Lobster Tail With Sauce Fines Herbes