For those looking to add a subtle depth of flavor to their seafood chowder, this recipe introduces a hint of cumin, bringing warmth and earthiness to the classic dish. The combination of tender seafood, hearty vegetables, and a creamy broth is elevated with the addition of cumin, making this chowder a perfect blend of comfort and sophistication. This dish is ideal for cozy dinners and will surely become a favorite in your home.
Ingredients
Creamy Seafood Chowder with a Touch of Cumin
- Base Ingredients:
- ¼ cup butter
- 1 medium onion, diced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon cumin
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 1 celery stalk, sliced
- 1 carrot, sliced
- 1 pound potatoes, peeled and cubed
- ½ cup corn kernels
- 5 cups seafood or chicken broth
- ½ cup white wine
- Seafood Ingredients:
- 8 ounces white fish (cod, salmon, tilapia, or haddock), cut into pieces
- 8 ounces scallops
- 12 ounces shrimp, peeled and deveined
- 6 ½ ounces canned chopped clams, drained
- Creamy Finish:
- 2 cups heavy cream
- 1 tablespoon fresh parsley, chopped
- Additional Ingredient:
- Vegetable oil, as needed
Instructions
Sauté the Aromatics:
- In a large, heavy-bottomed pot, heat vegetable oil over medium heat.
- Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes.
- Stir in the Old Bay seasoning, cumin, and thyme, allowing the spices to release their aromas.
Create the Roux:
- Toss the butter into the pot and allow it to gently melt down.
- Once melted, sprinkle the flour over the onion mixture, stirring continuously to create a roux.
- Cook for 2 minutes, ensuring the flour is fully incorporated and takes on a light golden color.
Add the Vegetables:
- Stir in the sliced celery and carrot, cooking them in the roux for about 3 minutes.
- Add the cubed potatoes and corn kernels, ensuring they are well coated with the flour mixture.
Build the Chowder:
- Pour in the seafood or chicken broth and white wine, stirring to combine.
- Heat the mixture until it starts to bubble vigorously, then turn the heat down and let it simmer gently.
- Cook for 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
Incorporate the Seafood:
- Gently add the pieces of white fish, scallops, shrimp, and drained clams to the simmering chowder.
- Cook for an additional 5-7 minutes, or until the seafood is just cooked through and tender.
Finish with Cream:
- Turn the heat down to medium-low and incorporate the heavy cream, stirring until well combined.
- Allow the chowder to heat through, being careful not to let it boil.
- The chowder should be rich and smooth, with the cumin adding a subtle depth of flavor.
Season and Serve:
- Sample the chowder and season with salt and pepper to taste.
- Stir in the chopped fresh parsley just before serving for a burst of color and freshness.
Conclusion
This Creamy Seafood Chowder with a Touch of Cumin adds a new dimension to a classic dish. The cumin subtly enhances the chowder’s flavor, complementing the seafood and vegetables perfectly. Whether you’re serving it as a starter or a main course, this chowder is sure to impress with its warm, comforting flavors and creamy texture. Enjoy it with a slice of crusty bread or a handful of crackers for a truly satisfying meal.