Get ready to savor this scrumptious seafood chowder, the ideal cold-weather comfort food. This classic chowder recipe combines fresh seafood (salmon, shrimp, scallops, and clams), fresh vegetables (onions, carrots, celery, and red potatoes), and a creamy broth with Castillo de Canena smoked Arbequina olive oil. This EVOO has a subtle smoky finish, imparting those robust and woody aromas from the birch, beech, and oak wood used in the smoking process. That subtle element of smoke adds depth to this chowder recipe, making it extra cozy and comforting (as well as delicious).
Seafood Chowder with Smoked Oil Drizzle
Ingredients:
4 strips (100g) bacon, diced
½ cup (70g) yellow onion, diced
½ cup 70g) carrots, peeled and diced
½ cup (70g) celery, diced
1 ½ cups (235g) red potatoes, diced
¼ cup (59ml) white wine
3 tablespoons (30g) all-purpose flour
2 cups (480ml) chicken, vegetable or seafood broth
2 cups (480ml) half & half
1 bay leaf
6 ounces (170g) fresh salmon, skin removed and cut into bite-sized pieces
6 ounces (170g) fresh shrimp, peeled and cut into bite-sized pieces
6 ounces (170g) fresh scallops, cut into bite-sized pieces
6.5 ounce can (184g) chopped clams in juice
Salt and pepper, to taste
2 teaspoons (10ml) hot sauce (optional)
2 to 4 tablespoons (30ml to 60ml) Castillo de Canena Smoked Olive Oil
Fresh parsley, for garnish
Instructions:
1. Preheat a large pot over medium heat. Once hot, add the diced bacon, and cook until brown and crisp, about 3 minutes. Remove the bacon using a slotted spoon and set aside to drain on paper towels (reserve as much of the bacon drippings inside the pot as possible).
2. Add the onion, carrots, celery, and potatoes to the pot, stir to combine, and sauté for 3 minutes.
3. Deglaze the pot with wine, stir to combine with the vegetables, and bring to a simmer. Cook until the wine has mostly evaporated, about 2 minutes.
4. Once the wine has mostly evaporated, add the flour, and stir to combine the roux. Cook for 1 minute more.
5. Add the broth and half & half to the pot, stir to combine, and bring to a simmer. Once simmering, reduce the heat to medium-low, and add the salmon, shrimp, scallops, and the chopped clams in juice, gently stir to combine.
6. Cover the pot and cook for 15 to 20 minutes, stirring occasionally, until the seafood is cooked through, the potatoes are tender, and the liquid has slightly thickened (coating the back of a spoon). Return the cooked bacon to the pot, stir to combine, and season to taste with salt and pepper.
7. Divide the chowder between bowls and drizzle with hot sauce (optional) and smoked olive oil before serving. Garnish with fresh parsley.
