I’m still thinking about last night’s dinner. It was so filling and it hit just the right spot. Do you know how some food fills you up, but doesn’t fill you up at your core? Like, it satisfies you for the moment, but you’re hungry pretty soon afterward? Well, there’s a lot of protein and potatoes in the soup that I’m about to show you below and all that put a smile on my face. I wasn’t hungry all night after eating a bowl if it and I can’t wait to dig into the leftovers tonight.
A few days ago, I found a fairly simple recipe for a really great looking lobster chowder. I browsed through the ingredients and said to myself, “I can do that.” I’ll admit that I was hesitant when it came to the actual lobster meat because I’m not a huge fan of dealing with live lobster and the meat is wicked expensive anyway. As a backup, I figured that I could use shrimp and cod as a substitute. Those two would be much less expensive than the lobster. As it turns out, I couldn’t find any lobster meat at the grocery store anyway, so I ended up going with the shrimp and cod. The soup was still very good, but I had to change the name from “Lobster Chowder” to “Seafood Chowder.” And the best part is, I plan on making this same soup in the future with different types of seafood. I’m thinking clams, mussels, lobster and varieties of white fish. Pretty much anything can go with the standard potato base.
This soup was surprisingly tasty. The liquid in the soup is partly evaporated milk and it’s got some basil, salt and pepper to add to the wonder. Those ingredients, combined with butter and the seafood make everything simply satisfying. This one is definitely on my “make again” list.
6 Cups Water
1 Large Sweet Onion, Chopped
6 Red Potatoes, Diced
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Dried Basil
8 Tablespoons Butter
1/2 Pound Shrimp, Peeled
1 Pound Cod, Cut into Chunks
1/2 Cup Whole Kernel Corn
1 12-Ounce Evaporated Milk
1 Tablespoon Chopped Parsley (Optional)
I’d like to thank New England Today for this recipe. I found three soups that looked good on their website, so those are what I’ll be sharing this week.
Soften the Potatoes
Add the water, onion, potatoes, salt, pepper and basil to a large pot and bring the water to a boil over high heat. When it’s boiling, reduce the heat to medium-low and let everything cook for 15 minutes.
Cook the Shrimp & Cod
Add the butter, shrimp and cod to a large skillet and warm the skillet over medium-high heat. Stir these ingredients gently for about five minutes or until the seafood is fully cooked through.
Add Ingredients to Pot
With the pot ingredients still simmering, add in the corn and the seafood and butter. Continue simmering everything for another 15 minutes. Then, add in the evaporated milk, stir and turn off the heat.
Plate & Serve
Divide the soup between bowls and serve. As you can see, I added some chopped parsley to jazz things up. Feel free to do that too. You can also season with salt and pepper to taste.
The Final Seafood Chowder
I love this soup. As I said above, I’m going to experiment with it and when I do, I’ll bring you the results. If you try this one out, please let me know your thoughts down in the comment section below. Thanks for reading!