#chowder recipe

A delicious and hearty Winter warmer, generous with delectable seafood, this Mussel and Scallop Chowder is the perfect dinner on a cold and misty Friday! Have a good one!

Ingredients (serves 3):

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion

1 small shallot

1 small Garden Leek

1/2 teaspoon dried dill

2 large Garden Potatoes 

1 tablespoon unsalted butter

1 cup frozen mussels

1 cup frozen scallops (without coral)

1 heaped teaspoon salt

1 teaspoon freshly cracked black pepper

1 1/2 tablespoon plain flour

1/2 cup dry white wine, such as Bourgogne Aligoté or Entre-Deux-Mers

2 cups water

1/3 cup double cream

Melt butter with olive oil in a large pot over medium-high heat.

Peel and finely chop onion.

Once the butter is just foaming, stir in the chopped onion, and cook, a couple of minutes until softened.

Peel and finely chop shallot. Stir into the pot, and cook, 1 minute more.

Thoroughly rinse Garden Leek under cold water. Thinly slice Leek, keeping just a bit of its tender green part. Stir Leek slices into the pot. Cook, another couple of minutes.

Season with dill.

Peel and dice Garden Potatoes, and stir them into the pot, coating in herbs and fat.

Add butter to the pot. Once it is just foaming, stir in frozen mussels and scallops. Season with coarse sea salt and black pepper. Cook, 3 minutes.

Sprinkle generously with flour, and give a good stir, to coat seafood and vegetables. Cook, one minute more.

Deglaze with Bourgogne Aligoté, gradually stirring it in. Then, stir in water, and bring to the boil.

Once boiling, cover with the lid, reduce heat to medium-low, and simmer, 25 to 30 minutes.

Remove the lid, and stir in double cream. Increase heat back to medium-high, and boil rapidly for a few minutes, until slightly thickened.

thinly slice reserved green part of Garden Leek, and sprinkle liberally on top.

-2 cans of diced potatoes

-2 cans of cream of potato

-1 can of cheddar broccoli

-1 can of cream of celery

-1 bag of real beacon bits

-1/2 cup of milk

-1/2 can of water

Optional: - 1/2 can of cream of beacon

-Bag of shredded cheese (your choice on what kind)

-a couple dashes of Pepper, onion powder, and garlic powder

Directions:

•Set stove to medium heat then in a large pot pour in milk, drain diced potatoes and add in.

•Then add in cream of potato, cheddar broccoli, and cream of celery, bag of real beacon bits (cream of beacon if you so chose) stirring in between each addition.

•Turn down the heat to a simmer and add in the half can of water, stir. (Add in the spices now if you so chose)

•Continue to stir occasionally, otherwise it’ll stick to the bottom of the pot. (It may still stick anyway, fair warning.)

•Cook for 30-45min or until potatoes are hot and soft.

•(once served, you may add a handful, or however much you desire, of cheese to your bowl)

The weather is sunnier, but the temperature is only just above zero at midday, and never feels like it! So, I am making soup to warm my hands as they cradle the plate or bowl, and lift up my spirits with the first spoonful. Like this hearty Cabbage and Herring Chowder --which also makes excellent use of leftovers. With its Scandinavian accents, it makes a delicious, nutritious lunch. Happy Thursday!

Ingredients (serves 2):

2 1/2 tablespoons unsalted butter

1/2 onion

1/8 of a large Savoy cabbage, boiled (leftover from this, for instance)

2 small potatoes

4 fluffy sprigs Garden Dill

2 sprigs Garden Parsley

1/4 teaspoon fleur de sel

1/2 teaspoon freshly cracked black pepper

1 level tablespoon plain flour

2 tablespoons Citron och Dillsnaps (Lemon and Dill Schnapps)

2 cups water

1/4 cup semi-skimmed milk

1/4 cup double cream

1/2 tablespoon caster sugar

100 grams/3.5 ounces smoked herring

1/2 tablespoon Citron och Dillsnaps (Lemon and Dill Schnapps)

Melt two tablespoons of the butter in a large pot over medium-high heat.

Finely chop onion, and add to the pot, once the butter is just foaming. Cook, a couple of minutes. 

Roughly chop boiled Savoy cabbage, and add to the pot. Cook, a couple of minutes more, coating in butter.

Peel and dice potaoes. Add to the pot, coating them in butter as well.

Finely chop Dill and Parsley, and stir into the pot. Season with fleur de sel and black pepper. Stir in remaining butter, until melted. Sprinkle with flour, stirring well to coat, and cook out, 1 minute.

Deglaze with Citron och Dillsnaps. Then, gradually stir in water, until thin and smooth, and bring to the boil. Reduce heat, to medium-low, and simmer, 15 minutes, until the potatoes are tender.

Stir in milk and double cream. Increased heat back to medium, and bring to a slow boil. Stir in caster sugar until dissolved.

Cut smoked herring into chunks, and add about two-thirds to the pot. Simmer, 2 minutes. Finally, stir in Citron och Dillsnaps, and remove from the heat.

This rich and comforting clam chowder delivers everything you love about a traditional coastal classic—tender potatoes, sweet clams, and a velvety cream base that ties it all together. Each spoonful is loaded with hearty vegetables and a subtle briny depth from the reserved clam juice, creating a perfectly balanced and deeply satisfying soup. What sets this version apart is the finishing touch…