Creamy Red Pepper Seafood Chowder

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029_Scallop-dish_April-GreerFrom Chef Casey Carr, Hood Canal Events

This is not your grandmother’s family chowder recipe. Creamy, buttery cod and scallops are complimented well by a kick of cayenne spice and paprika.

Serves 4 I active time 45 minutes


1/2 pound in-shell shrimp
1 onion, small dice
3 stalks celery, small dice
1 tablespoon garlic, minced
2 tablespoons butter
1 pound red potatoes
1/4 teaspoon cayenne
1 1/2 teaspoons paprika
2 cups shrimp stock
4 cups clam juice
1 6-ounce can tomato paste
1 pint heavy cream
1/2 pound cod, chopped
1/2 pound scallops
1/2 cup butter
1/2 cup flour
1/4 cup parsley, chopped
1/2 red bell pepper, finely diced
salt and pepper to taste


Peel and devein shrimp. Boil shrimp shells in 2 cups of water to make shrimp stock, 10 minutes.

Sweat onion, celery, and garlic in butter, then add potatoes, cayenne, paprika, shrimp stock, and clam juice. Bring to a boil, then add tomato paste and stir well, reduce to medium heat. Cook till potatoes are tender, then add cream and reduce heat to a simmer. Add cod, scallops, and shrimp. In a heavy-bottom pan, melt butter and add flour, stirring for about two minutes to make a roux. Add to liquid, stirring constantly, until thick. Add parsley and red bell pepper. Season to taste and serve.

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