This recipe for Gluten Free Seafood Chowder, inspired by the many wonderful Irish Chowders, is not only delicious and nutritious, but is also easy and Gluten Free!
00:00 Introduction
01:03 Ingredients
06:59 Making the Chowder Base
12:05 Adding the Fish Stock
13:45 Blending the Chowder Base
15:43 Cooking the Fish
18:45 Cooking the Mussels and Clams
20:06 Adding the Base
22:19 Adding the Cooked Seafood and Veggies
23:49 Adjusting the Creaminess/Acid
25:48 Taste Test
For the Chowder Base:
1.5L /6 cups Fish Stock
2-3 tbsp Unsalted Butter
1-2 tbsp Olive Oil
2 Sticks Celery, diced
1 Leek (white part only), diced
1 Garlic clove, minced
1 Medium starchy Potato (e.g. Russet), peeled, finely diced
100ml/½ cup Dry White Wine (Chardonnay/Pinot Grigio, etc)
2 cups Heavy Whipping Cream
Soup Ingredients:
4-6 Small Waxy Potatoes, 1” cubes (peeled or not)
3-4 Tbsp Sweetcorn
Seafood (all or some):
200g Smoked Haddock (or other smoked fish), diced into 1.5” cubes
250g Cod, Pollock, or other white fish), 1” cubes
200g Mussels, cleaned, bearded
200g Clams, cleaned
6-8 Sea Scallops, halved, or 12-15 Whole Bay Scallops
12-15 Medium Shrimp, cleaned, deveined
Garnish:
Esplette Pepper or Smoked Paprika, sprinkled lightly
Chopped Parsley
If you are inspired to re-create any of our recipes, please feel free to post a photo on our "Homecooking With Chef Walter" fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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