Pacific Northwest Seafood Chowder

Ingredients

While the original Bob chorba is a traditional Bulgarian soup made with meat and vegetables, the Pacific Northwest Seafood Chowder is a seafood-based chowder that highlights the region's abundant marine resources. The flavors and ingredients have been adapted to reflect the Pacific Northwest cuisine, incorporating local seafood such as salmon, shrimp, and clams, as well as regional produce like potatoes and corn. The chowder also features a creamy broth infused with herbs and spices commonly found in the Pacific Northwest. We alse have the original recipe for Bob chorba, so you can check it out.

• 1 lb (450g) fresh salmon fillets, skin removed and cut into chunks 1 lb (450g) fresh salmon fillets, skin removed and cut into chunks
• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 lb (450g) fresh clams, scrubbed 1 lb (450g) fresh clams, scrubbed
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Add the potatoes, fish or vegetable broth, heavy cream, and whole milk to the pot. Stir well and bring to a simmer.
3. 3.
   Add the salmon, shrimp, clams, corn, thyme, and bay leaf to the pot. Season with salt and pepper to taste.
4. 4.
   Cover the pot and simmer for 10-15 minutes, or until the seafood is cooked through and the clams have opened.
5. 5.
   Remove the bay leaf and discard. Ladle the chowder into bowls and garnish with chopped fresh parsley.
6. 6.
   Serve hot and enjoy the flavors of the Pacific Northwest!

Treat your ingredients with care...

• Salmon — Make sure to remove the skin before cutting it into chunks to ensure a smooth texture in the chowder.
• Clams — Scrub the clams thoroughly under cold water to remove any sand or grit before adding them to the chowder.

Tips & Tricks

• For a smoky flavor, you can add a small amount of cooked and crumbled bacon to the chowder.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot before serving.
• Feel free to customize the seafood selection based on your preferences and availability. Other options include crab, mussels, or white fish.
• To make the chowder spicier, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Pacific Northwest Seafood Chowder in warm bowls, garnished with chopped fresh parsley. Accompany it with a side of crusty bread or oyster crackers for dipping and savoring the flavors of the chowder.

Presentation advice

Present the Pacific Northwest Seafood Chowder in rustic bowls, showcasing the vibrant colors of the seafood and vegetables. Sprinkle some fresh thyme leaves on top for an added touch of elegance. Serve it alongside a glass of chilled white wine to complement the flavors.