LOS ANGELES -- Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly's for lunch. Several in our group ordered the seafood chowder. It was a delicious, creamy, flavorful and hearty bowl of chowder, but not fishy tasting. Can you please try to get the recipe? -- Cheryl Creek, Anaheim Hills, Calif.
Dear Cheryl: Durty Nelly's was happy to share its recipe for this chowder, which is rich, creamy and satisfying. The restaurant also included its cheddar and green onion biscuits recipe, which it recommends serving alongside a bowl of the chowder.
Durty Nelly's Seafood Chowder
Adapted from Durty Nelly's. Fish base can be found at seafood markets and many well-stocked grocery stores. Makes 10 1/2 cups. Prep time: 45 minutes.
2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoon butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-size pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper
BOIL the potatoes in a large pot of simmering water just until tender. Drain and set aside.
SAUTÉ in a large, heavy-bottomed saucepot, the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.
MELT 1/4 cup butter in a separate pan over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium-high heat, about 2 to 4 minutes after the mixture has reached a boil.