This is another “quick start” meal. One night I made my Mediterranean Cod and the next used the leftover cod to make the chowder. Chowder is a soup or stew finished with a milk or cream based sauce. You can make a chowder out of any vegetable, meat or fish, but the seafood chowders are my favorite. My secret ingredient is nutmeg. I like nutmeg in just about any seafood with a cream sauce.
When I prepare chowder, I cook the seafood and vegetables in one saucepan and prepare the roux cream sauce in another. Then I combine the two near the very end of the cooking process. That way, if I make a mistake with the roux I don’t ruin the entire dish. I just toss out the mistake and redo the roux.
1 tablespoon olive oil
1/4 cup diced ham
2 celery stalks, diced
2 carrots, peeled and diced
2 tablespoons yellow onion, minced
1 small potato, diced
4 ounces of fresh cod, cut into bite-size pieces
6 raw shrimp, chopped
1/4 cup frozen peas
2 cups seafood stock
1 tablespoon flour
1/2 cup milk or half & half
1 teaspoon thyme
1 tablespoon butter
1/4 teaspoon ground nutmeg
Salt, black pepper and cayenne pepper to taste
Garnish of chopped, fresh parsley
- Add the olive oil to a saute pan large enough to hold all ingredients. Add the ham, onion and celery. Cook until the onions and celery are tender.
- Add the carrots, potato and thyme along with 1 cup of the seafood stock. Cook on low heat until the carrots are tender. Add the peas. Simmer for 5 minutes.
- Add the cod and shrimp. Simmer on low until the shrimp turns bright pink.
- In a separate pan, melt the butter over low heat. Add the flour and stir until smooth. Slowly pour in the other cup of seafood stock until a gravy begins to form. Then add the milk or half & half.
- Slowly pour the creamy roux into the vegetable and seafood pan. Stir well and then sprinkle on the nutmeg.
- Add salt, pepper and a bit of cayenne to taste.
- Garnish with fresh parsley.