Youtor
Extremely amazing CREAMY SEAFOOD CHOWDER Tasty amp Flavourful
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=XWn11-OGW9Y
Got a hankering for delicious CREAMY SEAFOOD CHOWDER? Good news - your ship has come in! • Everything about this recipe works, from flavours to ease of preparation to short cooking time. It’s super fresh thanks to the choice morsels of seafood and a slew of assorted veggies. We also skip the starchy roux and create its smooth, velvety texture with a perfect mix of milk and cream. Last thing, and perhaps most important... it’s absolutely delicious. Really, really delicious! • That said, you better PIN this recipe to one of your boards, and why not BOOKMARK the page just to be safe. Best to also SHARE the recipe with a friend in hopes they make it, preferably for you! • Grab a big bowl and spoon, because it’s time to make our CREAMY SEAFOOD CHOWDER! • INGREDIENTS • Nothing too complicated or unusual in the ingredient list, but a couple things to note, starting with the bacon. The inclusion of smoked bacon in the recipe gives the chowder a ton of flavour, so try to find a good one. We used thick-cut bacon from an organic farm. • Second point along the same line is about the vegetables - buy local and organic, if possible. As with so many of our recipes, we swear you will taste the difference. With the potatoes, trust us when we say that only Yukon Golds hold it together through the cooking process! • • FLAVOUR BOOSTERS • We had two goals with this recipe – the fragrant aromas of a traditional Newfoundland seafood chowder, and the heady flavour notes of a New England seafood chowder. We think we’re on to something with the inclusion of a few flavour boosters, including clam juice, clams, seafood stock, and smoked oysters. Thankfully there should be quite a selection of these quality products in your supermarket. • THE SEAFOOD • We used an assortment of seafood for this recipe and encourage you to do the same. The flavour of this chowder comes from using a variety of different fish and seafood based on what is available and in season. • We like using two or three different fish based on texture, firmness and colour. Look for a combination of salmon, tilapia, cod, haddock, Arctic char, and halibut. Another suggestion is to add three or more different types of seafood such as shrimp, scallops, mussels, clams, squid and even lobster if budget allows. • One final comment about the seafood goes to process. Be gentle with the seafood after you add it to the pot, stirring gently to ensure the glorious chunks of fish stay together as they cook. • • CREAM, MILK, BUTTER • We had choices on how to make this chowder creamy and opted for tried and true instead of roux, feeling that a thickened, starchy chowder seemed less appetizing. Yes, some might argue that chowder made with milk and butter and cream is too rich, but not us. Try it and let us know the final verdict! • If there was ever a soup competition, we’re pretty confident this would become an award-winning seafood chowder recipe. One spoonful and you’ll know why. When you go to make and enjoy it, serve it up with nothing more than a big hunk of crusty bread or make our CHEESE BISCUITS as the perfect accompaniment. • ‘Nuff said! Make this CREAMY SEAFOOD CHOWDER and enjoy! • For more great recipes and entertaining ideas, please visit: • www.weekendatthecottage.com • You can also find us as follows: • Instagram - / weekendatthecottage • Facebook - / weekendatthecottage • Twitter - / watcfood • Pinterest - / weekendcottage • THANKS FOR WATCHING!
#############################
