Creamy Seafood Chowder

Ingredients

In this adaptation of the Polish Zupa rybna to American cuisine, the dish transforms into a Creamy Seafood Chowder. The original recipe is modified to include a creamy base made with cream and fish stock, which is a characteristic feature of American chowders. The use of seafood such as shrimp, crab, and white fish is also typical of American cuisine. Additionally, the flavors are enhanced with a blend of herbs and spices commonly used in American cooking. We alse have the original recipe for Zupa rybna, so you can check it out.

• 2 tablespoons (30ml) butter 2 tablespoons (30ml) butter
• 1 onion, diced 1 onion, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 cups (470ml) fish stock 2 cups (470ml) fish stock
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1 pound (450g) mixed seafood (shrimp, crab, white fish), peeled and deveined 1 pound (450g) mixed seafood (shrimp, crab, white fish), peeled and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread (for serving) Crusty bread (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 19g)
• Carbohydrates: 15g (Sugars: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
3. 3.
   Slowly pour in the fish stock while stirring continuously to avoid lumps. Add the heavy cream, bay leaf, dried thyme, and Old Bay seasoning. Stir well to combine.
4. 4.
   Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the chowder.
8. 8.
   Serve the Creamy Seafood Chowder hot, garnished with fresh parsley, and accompanied by crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the chowder. Adjust the cooking time based on the size and type of seafood used.
• Fish stock — If fish stock is not available, you can substitute it with vegetable or chicken stock for a slightly different flavor profile.
• Old Bay seasoning — If you don't have Old Bay seasoning, you can create a homemade blend using paprika, celery salt, black pepper, cayenne pepper, dried mustard, and bay leaf.

Tips & Tricks

• For a thicker chowder, you can blend a small portion of the cooked vegetables before adding the seafood.
• Add a splash of white wine or a squeeze of lemon juice for a tangy twist to the chowder.
• Customize the seafood selection based on your preferences and availability.
• Serve the chowder with oyster crackers or cornbread for added texture and flavor.
• Leftover chowder can be refrigerated and reheated the next day, but the seafood may become slightly overcooked.

Serving advice

Serve the Creamy Seafood Chowder in warm bowls, garnished with fresh parsley. Accompany it with slices of crusty bread for dipping into the flavorful broth.

Presentation advice

To enhance the presentation, consider serving the chowder in bread bowls. Hollow out round bread loaves, ladle the chowder into the bread bowls, and garnish with parsley. This adds a rustic touch and allows for a delightful combination of flavors and textures.