Seafood Chowder
Serve this hearty chowder for dinner with a green salad and crusty artisan bread from our bakery.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Seafood Chowder
Prep Time45 Minutes
Servings6
0Ingredients
1 pound Lunds & Byerlys Raw Shrimp, peeled and deveined*
1 pound skinless Atlantic salmon
½ pound bay scallops
15 mussels (optional)
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cups chopped potatoes
½ cup corn kernels
¼ cup flour
1 quart seafood stock
3 tablespoons whipping cream
2 tablespoons snipped parsley
Directions
- Rinse and drain the shrimp and salmon.
- Cut the salmon into 2-inch pieces.
- Rinse the mussels in cold water, discarding any that are open. With a stiff brush, scrub the mussels to remove dirt and beards. In a large bowl, cover the mussels with water, add 2 tablespoons of salt and let them stand for 5 minutes. Repeat 2 to 3 more times.
- Melt butter in a heavy-bottom Dutch oven. Add the olive oil, onions, carrots, celery, potatoes and corn. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth.
- Stir the seafood stock into sautéed mixture. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Add the seafood, cover and simmer until just cooked, 6 to 10 minutes.
- Discard any unopened mussels. Stir in the cream and parsley and serve.
*If using cooked shrimp, add in after step 6.
45 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Colossal Peeled & Deveined Raw Shrimp Tail On 16-20 CT, 16 Ounce
$18.99$1.19/oz
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$15.99/lb was $18.99/lb$15.99/lb
Not Available
Fresh Mussels, 1 Pound
Deal
$5.99/lb was $6.99/lb$5.99/lb
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
Fresh Celery, 1 Each
$2.99
L&B Russet Potatoes, 5 Pound
$4.99$1.00/lb
Sno Pac Organic Sweet Corn Kernels, 10 Ounce
$4.29$0.43/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
Kitchen Basics Seafood Stock, 32 Ounce
$4.09$0.13/oz
Prairie Farms Premium Heavy Whipping Cream, 16 Ounce
Deal
$4.99 was $5.49$0.31/oz
Curly Parsley Bunch, 1 Each
$1.99
Directions
- Rinse and drain the shrimp and salmon.
- Cut the salmon into 2-inch pieces.
- Rinse the mussels in cold water, discarding any that are open. With a stiff brush, scrub the mussels to remove dirt and beards. In a large bowl, cover the mussels with water, add 2 tablespoons of salt and let them stand for 5 minutes. Repeat 2 to 3 more times.
- Melt butter in a heavy-bottom Dutch oven. Add the olive oil, onions, carrots, celery, potatoes and corn. Sauté over medium-low heat for 15 minutes, stirring occasionally. Stir in flour until smooth.
- Stir the seafood stock into sautéed mixture. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Add the seafood, cover and simmer until just cooked, 6 to 10 minutes.
- Discard any unopened mussels. Stir in the cream and parsley and serve.
*If using cooked shrimp, add in after step 6.