Chunla Chowder

Ingredients

In the original Indian dish, Chunla, the seafood is cooked in a spicy tomato-based curry sauce. However, in this adapted version, Chunla Chowder, the seafood is cooked in a creamy broth with potatoes and onions, giving it a rich and comforting flavor profile that is characteristic of New England cuisine. We alse have the original recipe for Chunla, so you can check it out.

• 1 pound (450g) clams, scrubbed and cleaned 1 pound (450g) clams, scrubbed and cleaned
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets, cut into bite-sized pieces 1/2 pound (225g) white fish fillets, cut into bite-sized pieces
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups (470ml) fish or seafood broth 2 cups (470ml) fish or seafood broth
• 1 cup (235ml) whole milk 1 cup (235ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 19g, 3g
• Protein: 27g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
3. 3.
   Add the diced potatoes, fish or seafood broth, bay leaf, and dried thyme to the pot. Bring to a boil and then reduce the heat to simmer until the potatoes are tender.
4. 4.
   Add the clams to the pot and cook until they open. Remove the clams from their shells and set aside.
5. 5.
   Add the shrimp and fish fillets to the pot and cook until they are opaque and cooked through.
6. 6.
   Remove the bay leaf from the pot. Stir in the whole milk and heavy cream. Season with salt and pepper to taste.
7. 7.
   Serve the Chunla Chowder hot, garnished with the cooked clams, crispy bacon, and fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to scrub and clean the clams thoroughly before cooking to remove any sand or grit.
• Fish fillets — Use a firm white fish such as cod or haddock for the best results.
• Bacon — Choose a high-quality bacon for added flavor.

Tips & Tricks

• For a smokier flavor, you can use smoked fish instead of regular white fish.
• Serve the Chunla Chowder with crusty bread or oyster crackers for added texture.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes to thicken the broth.

Serving advice

Serve the Chunla Chowder in bowls, garnished with fresh parsley. Accompany it with crusty bread or oyster crackers for a complete meal.

Presentation advice

To enhance the presentation, serve the Chunla Chowder in individual bread bowls. Hollow out small round loaves of bread and ladle the chowder into them. Garnish with fresh parsley and serve with the bread lid on the side.