The Granary Tavern’s New England chowder has a mix of seafood for a different spin on a classic Boston dish.
Granary Tavern New England seafood chowder
1 tbsp olive oil
1 tbsp butter, softened
2 large red bliss potatoes, cut into ½ inch dice
1 small onion, cut into ½ inch dice
1/2 ear of corn shucked
1/2 small leek, cut into ½ inch dice
1 tbsp plain flour
sea salt and freshly ground black pepper
1/4 pint dry white wine
1/2 pint fish stock or clam juice
4oz skinless smoked haddock fillet, cut into cubes
4oz salmon fillet, cut into cubes
4oz chopped clam meat
4oz cooked 41/50 peeled shrimp
¼ pint cream
1 tsp fresh flat-leaf parsley, chopped
1 tsp fresh dill, chopped
fresh micro greens, to garnish
1. Heat oil in a large pan over a medium heat and then add the butter. Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the a boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon, smoked haddock and clam meat. Simmer for 5 minutes. Add the shrimp and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
2. Once it stops sizzling, add in the potatoes, onion, corn and leek. Cook for 5 minutes, until softened but not colored. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
3. To serve, ladle the soup into warmed bowls. garnish each one with the micro salad.
Note: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating, do not allow it to come to the boil or the fish will lose its texture.
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