Beaucoup Seafood Chowder

Beaucoup Seafood Chowder: A Bounty of Oceanic Flavors

Indulge in a Hearty Seafood Chowder Bursting with Flavor

There’s something undeniably comforting about a bowl of rich, creamy seafood chowder. Beaucoup Seafood Chowder takes the classic chowder to the next level by combining an abundance of fresh seafood with aromatic herbs and spices. This indulgent dish is a celebration of oceanic flavors, and it’s perfect for a cozy dinner with loved ones or a special occasion.

Ingredients:

For the Seafood:

  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops
  • 1 cup crab meat, cooked
  • 1 cup white fish fillets, such as cod or haddock, diced
  • 1 cup mussels or clams, cleaned and scrubbed (optional)
  • 1/2 cup smoked salmon, flaked
  • 1/2 cup lobster meat, cooked and chopped (optional)

For the Chowder Base:

  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups potatoes, diced
  • 2 cups chicken or seafood broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Oyster crackers or crusty bread for serving

Instructions:

1. Prepare the Seafood:

  1. In a large bowl, combine the shrimp, scallops, crab meat, white fish fillets, mussels or clams (if using), smoked salmon, and lobster meat (if using). Set aside.

2. Cook the Bacon:

  1. In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and the fat is rendered.
  2. Remove the cooked bacon with a slotted spoon and set it aside on a paper towel-lined plate.

3. Sauté the Aromatics:

  1. In the same pot with the bacon fat, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.

4. Create the Chowder Base:

  1. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
  2. Sprinkle the flour over the potato mixture and stir well to coat everything evenly.
  3. Gradually pour in the chicken or seafood broth, whole milk, and heavy cream, stirring constantly to avoid lumps.
  4. Toss in the bay leaf and dried thyme. Season with salt and black pepper to taste.
  5. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the potatoes are tender and the chowder has thickened.

5. Combine the Seafood:

  1. Gently fold the prepared seafood mixture into the chowder base.
  2. Allow the seafood to simmer in the chowder for approximately 5-7 minutes until it’s fully cooked. Be careful not to overcook the seafood; it should be tender and not rubbery.

6. Serve:

  1. Remove the bay leaf from the chowder.
  2. Ladle the Beaucoup Seafood Chowder into bowls, garnish with crispy bacon and chopped fresh parsley.
  3. Serve hot with oyster crackers or crusty bread on the side.

Tips:

  • For added depth of flavor, consider using seafood broth instead of chicken broth.
  • Adjust the thickness of the chowder by adding more milk or cream if desired.

Variations:

  • Experiment with different seafood options based on your preferences or what’s available. Clams, lobster, or even chunks of salmon can all make great additions.
  • For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce.

Cook’s Note:

Beaucoup Seafood Chowder is a versatile dish that allows you to showcase your favorite seafood. The combination of creamy chowder base, tender seafood, and the smoky crunch of bacon creates a harmonious symphony of flavors. Whether you serve it as an appetizer or a main course, this chowder is sure to impress seafood lovers and make any meal special. Enjoy!