Chicago-style Seafood Chowder

Ingredients

While the original Pirão is a thick fish stew thickened with manioc flour, this Chicago-style Seafood Chowder takes inspiration from Pirão but adapts it to the culinary traditions of Chicago. The chowder incorporates a variety of seafood, including fish, shrimp, and crab, which are commonly found in the Great Lakes region. The addition of potatoes and corn adds heartiness and a touch of sweetness, reflecting the flavors of the Midwest. The use of a creamy base and the garnish of fresh herbs adds a Chicago-style twist to the dish. We alse have the original recipe for Pirão, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 4 cups (960ml) seafood stock 4 cups (960ml) seafood stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) crab meat 1/2 pound (225g) crab meat
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the potatoes, corn, and seafood stock to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. 3.
   Stir in the heavy cream and bring the chowder back to a simmer.
4. 4.
   Add the fish, shrimp, and crab meat to the pot. Cook for about 5 minutes, or until the seafood is cooked through.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Ladle the chowder into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or halibut for the best results.
• Seafood stock — If you can't find seafood stock, you can use fish stock or vegetable stock as a substitute.
• Corn — Fresh corn kernels are recommended for the best flavor, but frozen corn can also be used if fresh corn is not available.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with coconut milk or a non-dairy alternative.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika or bacon to the chowder.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.
• If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starches.

Serving advice

Serve the Chicago-style Seafood Chowder hot in individual bowls. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

For an elegant presentation, serve the chowder in shallow bowls and place a few pieces of seafood on top as a garnish. Drizzle a little cream on the surface and sprinkle with chopped parsley.