Seafood Chowder

The day has the color and the sound of winter. Thoughts turn to chowder…chowder breathes reassurance. It steams consolation. — Clementine Paddleford

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare seafood. Keep all ingredients on the ice. Peel and devein shrimp. If using large scallops and shrimp, slice them in half.

Step 2

Prepare vegetables. Peel and dice onions, garlic, sweet potatoes. Cut corn kernels. Remove the woody part of asparagus, cut the tops and dice the stems.

Step 3

Have all the liquid ingredients, a spatula, and a whisk ready. Melt butter in a pot over medium heat. Add flour and cook stirring for about a minute.

Step 4

Add cream to the roux and whisk watching how it becomes thick. Add a cup of stock and keep cooking over medium heat whisking until simmering and thick. Add the rest of the stock gradually, whisking, and bring to simmer.

Step 5

Meanwhile, melt some butter on a frying pan and saute onions, sweet potatoes, and garlic until soft, for about 2-3 minutes. Transfer to the pot and simmer for 5-7 minutes until potatoes are almost cooked.

Step 6

Add corn and asparagus to the pot, stir, and cook for another 2-3 minutes, simmering.

Step 7

Add scallops and shrimp and simmer over low heat intil they are almost cooked, for another 2-3 minutes. Add chopped and whole clams and turn the heat off.

Step 8

Give your chowder a few minutes to rest off heat. In about 5 minutes, check that whole clams are cooked and fully open. If not, give them a few more minutes. Serve equaly dividing seafood ingredients between 4 bowls.

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