Chowder sounds intimidating doesn’t it? As the summer air turns a bit cooler, cozy soups become more and more appealing. Use these tips by Food52 to concoct the ultimate seafood chowder.
INGREDIENTS
1 tablespoon olive oil
1 teaspoon butter
2 ounces Spanish chorizo, skin removed and chopped
1 medium sweet onion, chopped
1 teaspoon smoked paprika
2 teaspoons fresh thyme leaves
1 large Russet potato, scrubbed and cut into 1/2-inch dice
1 bay leaf
3 to 3 1/2 cups seafood stock
1 teaspoon salt
1?2 teaspoon black pepper
1/2 cup roasted red peppers, chopped
1 pound white flaky fish fillets (cod, cusk, haddock, hake, or pollock)
1?2 to 1 cup cream (or half-and-half, if you must)
2 tablespoons chopped chives (for garnish)
Photos by Mark Weinberg
Visit Food 52 for preparation instructions.
