Description

What could be better than seafood paired with a creamy soup base? Besides chocolate paired with just about anything? This delicious, gluten free version of New England Lobster Chowder will knock your knickers off. Feel free to adapt it any way that pleases your family. Enjoy!

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to substitute an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Chowder

113g (4 oz) Butter (1 stick or 1/2 C)
113g (4 oz) Fennel, diced (save feathery fronds for garnish)
113g (4 oz) Leek, white and light green parts only, sliced
113g (4 oz) Celery, diced
57g (2 oz) Shallot, minced
227g (8 oz) Sweet Potato or Yam, cut into 1/2″ (1.25 cm) cubes, boiled – see Prep Note in Instructions
56g – 85g (2 oz – 3 oz) Flour Farm Organic Gluten Free Flour Blend, the amount will depend on how thick you like your chowder (1/2 – 3/4 C spoon & level)
591 ml (20 fl. oz) Hot Water, (2 1/2 C)
56g (2 oz) Lobster Base, use an all natural base (scant 1/4 C)
355 ml (12 fl. oz) Heavy Cream, Half n Half, Whole Milk or Non-Dairy Milk – you decide how creamy you want your chowder (1 1/2 C)
1/2 T Freshly Ground Black Pepper, or to taste
4 Sprigs Fresh Thyme or 1/2 T Dried Thyme
1 Bay Leaf
1 tsp Paprika
454g (16 oz/1 lb) Seafood (fresh cooked or thawed) – Langostinos, Lobster or Crab Meat (if using clams – visit our clam chowder recipe)
Optional: Fresh or Frozen Corn – toss in a few handfuls of kernels
Optional: 59 ml (2 fl oz) Pernod, Anisette or Sambuca (1/4 C)

Garnish (Options – choose one or more)

Fresh Parsley, chopped
Fresh Fennel Fronds
Pinch of Fennel Pollen
Creme Fraiche, dollop in each bowl
Freshly Ground Black Pepper

Instructions

Equipment: Digital Scale (preferred), Heavy bottom pot or 5 qt Dutch oven, Sauce pan, Knife and cutting board, Measuring cups & spoons, Heavy spoon, Whisk, Soup crocks

Before You Dive In – Prep: Please read!

Thaw fish or seafood if frozen
Boil cubed sweet potatoes or yams in lightly salted water until al dente – tender, but not soft. Drain and set aside
Dice, slice or chop all vegetables & herbs
Heat the water and dissolve the lobster base (or heat the liquid of choice.)

Step 1: In a heavy bottom pan or 5 qt Dutch oven, melt the butter over medium heat. Add the fennel, leek, celery and shallot and saute until vegetables start to soften.

Step 2: Make a roux: sprinkle Flour Farm flour over the softened vegetables. Stir to incorporate and cook for 2-3 minutes.

Step 3: Slowly pour in the hot water/dissolved base mix (or warmed, strained clam juice.) Whisk briskly into the roux to avoid lumpy chowder. Cook on medium for about 2 minutes.

Step 4: Add cream, pepper, thyme and paprika. Cook for another 2-3 minutes.

Step 5: Add (thawed or cooked) seafood, cooked sweet potato, corn and Pernod (if using). Bring temperature up to 190 F/88 C (this only takes a few minutes.) Cook at this temperature for 5 minutes. Remove bay leaf and thyme sprigs.

Step 6: Taste for seasoning and adjust. Remove from heat, divide into bowls, garnish and serve while hot.

Note: Chowder is best eaten within 3 days. Refrigerate in an airtight container. Do not freeze.

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Notes

The nutrition information provided below is for the recipe as written using salted organic butter and langostinos. Spirits are not included in the calculation. Each serving weighs about 227g/8 oz.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: chowder
Method: simmer
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 260
Sugar: 5g
Sodium: 1230mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 120mg
Fiber: 3g
Protein: 15g
Cholesterol: 120mg

Keywords: gluten free new england lobster chowder