Char’s 20-Minute Seafood Chowder

The beauty of this seafood chowder is it takes less than 30 minutes to create, and can be made a day or two in advance = premade midweek supper done right!

Ingredients

• 2 ½ cups (625 mL) fish or chicken stock, divided
• 3 tbsp (45 mL) cornstarch
• 1 tbsp (15 mL) butter
• 1 onion, diced
• 1 small carrot, chopped
• ½ tsp (2 mL) each of dried thyme leaves and salt
• ¼ tsp (1 mL) ground nutmeg
• Pinch cayenne pepper
• 1 (236 mL) jar clam juice
• 1 (142 g) can whole baby clams, drained
• 1 lb. (500 g) boneless skinless salmon, chopped in about 1.5-inch pieces
• 1 (227 mL) can water chestnuts, drained and roughly chopped (about 1 cup (250mL))
• ¼ cup (60 mL) 35% whipping cream (optional)
• Finely grated zest of 1 lemon
• 2 cloves garlic, minced
• ¼ cup (60 mL) chopped fresh dill
• Garnish: smoked salmon, capers and additional chopped fresh dill

Directions

1. Whisk 1 cup (250 mL) stock with cornstarch and set aside.
2. Heat butter in a Dutch oven (or large heavy pot) over medium heat; add onion and carrot and cook until soft, about 3 to 5 minutes.
3. Stir in thyme, salt, nutmeg, and cayenne.
4. Add remaining 1 ½ cups (375 mL) of stock and clam juice. Bring to a boil.
5. Add reserved stock and cornstarch mixture (you will likely have to re-stir it as the cornstarch may clump at bottom), salmon, clams, and water chestnuts.
6. Cook for about 2 to 3 minutes until salmon is cooked through.
7. Stir in cream (if using), lemon zest, garlic, and dill. Cook for an additional minute.
8. Remove from heat and serve. Garnish each portion with a piece of smoked salmon, a few capers and chopped fresh dill.
9. Makes about 6 cups (1.5 L)

Tip:

For added texture and flavour add ½ cup (125 mL) each of corn and chopped fresh tarragon.