Chili seafood chowder

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Chili seafood chowder

Chili seafood chowder

Clam chowder is as much a part of summers in New England as the beach and the sun. This chowder is made with cod, but it will work with any seafood you want to throw in. The chili powder gives it a bayou feel and a much zestier flavor than the traditional favorite.
Ingredients

– MAKES 1 HEAPING SERVING.
– ½ cup (120 g) unsalted butter.
– ¼ cup (31 g) all-purpose flour.
– ½ cup (120 ml) cream (or milk in a pinch).
– 4 oz (115 g) cod fillet, cut into small chunks.
– 1 carrot, peeled and diced.
– 1 white onion, diced.
– 1 potato, peeled and diced.
– 1 tbsp (8 g) chili powder.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.
– 1 cup (240 ml) water, plus more as needed.
– ¼ cup (10 g) chopped fresh flat-leaf parsley.

Instructions

Step 1: Melt the butter in a medium-size saucepan over medium-high heat. Add the flour, a few pinches at a time, stirring the whole time, until you have a paste. If you don’t keep stirring your butter and flour mix will burn and your chowder will taste like it came off the grill! Add the cream and cook, stirring, until there are no lumps and the mix is soupy. I know it’s tedious, but if you leave lumps, you’ll end up with a floury tasting chowder and, even worse, chunks that are not fish.
Step 2: Add the fish, carrot, onion, potato, chili powder, salt and pepper. Reduce the heat to medium-low and stir in the water. Cook, uncovered, until the potatoes and carrots are tender, stirring every few minutes so the chowder doesn’t burn on the bottom, about 30 to 35 minutes. Add more water, 1 teaspoon (5 ml) at time, as the chowder thickens; this will prevent burning, too. When the vegetables are done, the stew is ready. Top with some parsley and eat.

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