Made with nightshade-free curry, this Curry Seafood Chowder has a zippy twist!
They said on the news that stores across Nova Scotia have run out of snow-blowers already this year. We are, it seems, still a bit shocked from the snowy disaster that was last winter, the snow that never seemed to melt between storms as it always does, but instead drifted higher… and higher… and higher.
Now that the days grow shorter, the leaves burst into glorious colour, the cold is looming. A ‘wet cold’, any good Nova Scotian will tell you, ‘you can feel it in your bones’.
We arm our outsides with lined boots and down jackets and toques knit by your grandmother (no other kind is as warm), but when the wind is whistling and the freezing rain is stinging your face, you need to come home to something warm and delicious, armour for your insides.
That’s where this Curry Seafood Chowder comes in, a chowder with little extra kick that’ll make you toasty warm from the inside out.
This chowder is incredibly rich and creamy, full to the brim with seafood and vegetables for a hearty dinner. Sweet potatoes replace regular potatoes in this recipe (though you are welcome to add both), and curry powder spices it up, but does not completely overwhelm the lobster, haddock and scallops that are the most important feature.
- 1 tbsp butter
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 sweet potatoes, cubed
- 1 lb. combined of lobster, scallops and haddock (or any other white fish)
- 3 cups chicken broth (I use my homemade chicken stock here: http://isaynomato.com/2015/01/07/homemade-chicken-stock/)
- ¼ cup cream
- 1 ½ cup milk (use a heavier milk, homogenized or at least 2%)
- 1 tbsp flour for thickening (if necessary)
- 1 tbsp curry powder (I use my nightshade free curry powder here: http://isaynomato.com/2015/05/25/coconut-chicken-curry-nightshade-free/)
- In a large pot, melt butter and add the onion and celery. Cook until soft, stirring occasionally.
- Add sweet potatoes. Add enough of the chicken broth to cover the vegetables, and bring to a boil. Cook until the sweet potatoes are just barely soft, about 10 minutes.
- Add your curry powder and seafood. Add just enough chicken broth to cover everything again, and give ‘er a quick stir. Cook until the fish starts to flake, about 10 minutes.
- Add the cream and milk, give a stir and bring to simmer. Cook until the sweet potatoes are completely soft, about another 10 minutes.
- Leave on simmer until immediately before serving, you want to serve this HOT! Serve with rolls or (my personal preference for curry) naan!