A delicious medley of shrimp, scallops & haddock. With a rosy tint and flavor hit from Spanish chorizo. This is one of those dishes that can be switched up and modified, depending on what’s available at your local market.
The chorizo is finely chopped so that once it is browned, you’ll have crispy crumbles to top off each serving. The residual fat and juices stay in the pot to form the complex base of chowder flavor.
If you’re not familiar with chorizo, it is a spicy pork & beef sausage that typically hails from Spain. It is usually dry-cured. There are also Mexican and Caribbean varieties out there, but they should not be substituted for the Spanish variety …which is used for this recipe.
When prepping the potato, don’t make the dice too large. They’ll simmer for just ten to fifteen minutes before adding the seafood. And, just to be clear, you can use any type of white potato you may have on hand. I used a large russet potato, but a red-skinned or Yukon gold would be just fine.
To avoid chomping on a stray stem, you’ll make a thyme bundle with a piece of kitchen twine. Suspend the thyme from the handle of your pot so that the bundle can swim freely as the soup simmers. When it’s time to remove it, a simple tug on the twine will do the trick.
Once the potatoes are soft, add the roasted pepper and seafood to the broth. This is where you can mix it up to suit your budget and taste. I used a total of 24 ounces …a half-pound each of small shrimp, sea scallops & haddock. You can use just fish …any white flaky variety. Or you can omit the scallops and increase the shrimp and fish. If you want to be extravagant, you could even use lobster!
After a simmer of about 6 to 8 minutes, the seafood should be cooked through. Be careful not to overcook. Add the cream and simmer just long enough to heat through.
Serve immediately, topped with reserved chorizo crumbles and chopped fresh chives.
blushing seafood chowder
Inspired by cheese1227 at FOOD52
This light creamy chowder features haddock, shrimp & scallops. The blush can be attributed to the addition of Spanish chorizo.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 1/2 ounces Spanish chorizo, skin removed & finely chopped
- 1 medium sweet onion, chopped (about 5 ounces)
- 1 large Russet potato, scrubbed & cut into 1/2" dice (about 11 ounces)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon smoked paprika
- 5 cups seafood stock
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup roasted red peppers, chopped
- 8 ounces haddock, cut into bite-sized pieces (or any white flaky fish)
- 8 ounces small or medium shrimp, peeled & deveined
- 8 ounces sea scallops (halved or quartered, if large)
- 1 cup light cream (for a richer broth, use heavy cream)
- 2 tablespoons chopped fresh chives, for garnish
Heat oil & butter in a very large saucepan or Dutch oven. Add chopped chorizo and cook until crispy. Using a slotted spoon, remove the chorizo bits from the pan to drain on a paper towel. Leave the resulting fat and juice in the pan.
Add the chopped onion to the pan and sauté for several minutes, until the onion is softened.
Use a generous piece of kitchen twine to tie the thyme sprigs together. Place the bundle of thyme in the pot and tie the loose ends of the string to the handle of the pot.
Add the diced potatoes and bay leaf. Sprinkle with smoked paprika. Add the seafood stock. It should be enough to cover the potatoes by an inch. Bring chowder to a boil, then reduce the heat so it simmers until potatoes are soft enough to crush against the side of the pot, about 10 to 15 minutes. Add salt & pepper to taste. Stir in the chopped red pepper.
Add the prepared seafood and gently stir to combine, making sure all pieces are fully submerged. Simmer for 6 to 8 minutes, just until seafood is cooked through and opaque.
Remove bay leaf and thyme bundle. Add light cream and gently stir to combine. Simmer for an additional minute until mixture is heated throughout.
Ladle hot chowder into bowls and serve immediately. Top off each serving with crispy chorizo bits and chopped chives.