Description
A rich and creamy seafood chowder loaded with potatoes and high-protein fish and shrimp, featuring a vibrant smoky roasted red pepper swirl for enhanced flavor and visual appeal.
Ingredients
- 2 large red bell peppers
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika (pimentón ahumado)
- 0.25 cup heavy cream, for swirl
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 medium Yukon Gold potatoes (about 1.3 lbs), peeled and cut into 0.5 inch cubes
- 3 cups vegetable stock
- 1 lb firm white fish (such as cod or haddock), cut into 1 inch pieces
- 8 oz large shrimp, peeled, deveined, and tails removed
- 1 cup heavy cream, for chowder base
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh chives, finely chopped
Instructions
- Roast Red Peppers: Preheat oven to 400°F (200°C). Arrange halved red peppers cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, or until skins are blistered. Cover tightly and let steam for 10 minutes; then peel and discard skins.
- Prepare Smoky Swirl: Place peeled roasted red peppers in a blender. Add smoked paprika, remaining 1 tablespoon olive oil, and 0.25 cup heavy cream. Blend until completely smooth and creamy; set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Simmer Potatoes: Add diced potatoes and vegetable stock to the pot. Bring to a gentle simmer, reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- Finish Chowder Base: Pour in the remaining 1 cup heavy cream, salt, and black pepper. Stir gently to incorporate seasoning thoroughly.
- Cook Seafood: Add pieces of cod to the simmering chowder base and gently submerge them. Cook for 3-4 minutes, then add the shrimp. Continue to cook for 2-3 minutes, just until the fish is opaque and the shrimp are pink and cooked through. Avoid vigorous stirring to prevent breaking up the fish.
- Serve and Garnish: Remove pot from heat. Ladle hot chowder into bowls. Spoon the reserved red pepper swirl across the surface of each serving and garnish generously with fresh chopped chives. Serve immediately.
Notes
To thicken the chowder base further, create a cornstarch slurry and add it before the seafood. Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 650 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg