A generous pot of seafood chowder for the days of the Fast when oil and shellfish are blessed. It comes together quickly and rewards a heavy hand with the Old Bay.
Seafood Chowder
A warming chowder of shrimp and shellfish simmered with potatoes, carrots, and Old Bay, brightened with a swirl of coconut milk.
Servings 6
Ingredients
For the chowder
- 2 tbsp oil
- 1 onion, diced
- 3 to 4 carrots, diced
- 3 to 4 cloves garlic, minced
- 4 to 5 potatoes, diced (we use russet, but any kind works)
- 6 cups veggie or seafood stock
- 3 to 4 tsp Old Bay seasoning (adjust to taste)
- 1/4 tsp cayenne pepper (optional)
- 1 lb shrimp
- crab, lobster, or other seafood, as desired
- 1/2 cup coconut milk (optional)
Method
- Sauté the onion, carrots, and garlic in the pot until tender.
- Add the potatoes, stock, and spices, bring to a boil, then simmer for 20 minutes, or until the potatoes are soft.
- Add the shrimp and any other seafood of your choice and cook until the shrimp is just done.
- Stir in the coconut milk at the end, before serving, if desired.
To keep it strict (oil-free)
Soften the onion, carrots, and garlic in a few splashes of the stock instead of oil to keep a strict fast.