Ingredients with Measurements:
- 1 pound of mixed seafood (shrimp, scallops, mussels, and white fish)
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of potatoes, diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the diced potatoes, chicken broth, dried thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the potatoes are tender.
4. Add the mixed seafood to the pot and cook for 5-7 minutes or until the seafood is cooked through.
5. Remove the bay leaf from the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with the crispy bacon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Instead of mixed seafood, you can use any type of seafood you prefer.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- You can substitute the heavy cream with coconut milk for a dairy-free option.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Use smoked fish instead of white fish for a smoky flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to remove the bay leaf before serving the soup.
- Don't overcook the seafood, as it can become tough and rubbery.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley and crispy bacon.
Garnishes:
Chopped parsley and crispy bacon
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Side salad and crusty bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the seafood is overcooked, it can become tough and rubbery.
Food safety advice:
- Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chowder-style fisherman's soup is a classic dish that originated in New England in the 18th century. It was traditionally made with fish, potatoes, and milk or cream.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with crusty bread and a side salad.
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