California Avocado-Seafood Chowder

California Avocado-Seafood Chowder Recipe - Delicious & Healthy

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

California Avocado-Seafood Chowder is a delicious and creamy soup that combines the flavors of fresh seafood, creamy avocado, and sweet corn. This chowder is a perfect dish for a cozy night in or a special occasion.

History

This recipe is a modern twist on traditional seafood chowder, incorporating California avocados for a creamy and rich texture. Avocados are a staple in California cuisine, and their addition to this chowder adds a unique and delicious flavor.

Ingredients

18 mussels (about 0.5 lb or 227 g)
0.25 cup dry white wine or water
1 chopped onion
1 tbsp unsalted butter
1.5 tsp ground cumin
2 cloves chopped garlic
1 lb or 454 g purple or red-skinned potatoes, peeled and cut into 0.25 inch dice
1.5 cup water
1.75 cup milk
0.25 cup heavy cream or additional milk
2 cup fresh or frozen corn kernels
2 peeled, seeded, and diced tomatoes
2 california avocados, about 8 oz or 227 g each, cut into 0.25 inch dice
1 lb or 454 g cleaned scallops, sliced into 0.25 inch medallions
3 tbsp chopped fresh cilantro
6 cilantro sprigs for garnish

How to prepare

Thoroughly scrub and rinse the mussels until they are clean.
Discard any mussels that remain open after handling.
Steam the mussels, covered, in wine until they just open, which should take about 4 minutes.
Remove the mussels with a slotted spoon, while reserving the liquid. Discard any mussels that did not open.
If not serving the chowder immediately, store the mussels in their shells in an airtight container in the refrigerator. Return them to room temperature before serving the chowder.
Strain the mussel liquid through an extra-fine sieve to remove any grit, and then reserve it.
In a pan, sauté the onion in butter until it becomes soft, which should take about 5 minutes.
Stir in the cumin and garlic, and cook while stirring until it becomes aromatic, which should take about 2 minutes.
Add the reserved mussel liquid and potatoes, and stir well.
Pour in water and bring it to a boil. Then, reduce the heat to a simmer.
Cook the mixture, covered, until the potatoes are almost tender, which should take about 5 minutes.
Stir in the milk, cream, corn, and tomato, and bring it to a simmer. Be careful not to let it boil, as the liquid could separate.
Cook the mixture, covered, for about 5 minutes.
Stir in the avocado and scallops, and cover the pot.
Remove the pot from the heat and let it stand, covered, for 4 minutes.
Stir in the chopped cilantro. If you are not serving immediately, pour the chowder into an airtight container and store it in the refrigerator.
To serve, gently heat the chowder in a covered pot.
Divide the chowder among 6 warmed, shallow soup plates.
Place 3 reserved mussels, still in their shells, into the hot liquid of each serving.
Garnish each serving with a sprig of cilantro.

Variations

Add diced bacon or smoked sausage for a smoky flavor.
Use different seafood such as shrimp or crab.
Add diced bell peppers or jalapenos for a spicy kick.

Cooking Tips & Tricks

Be sure to thoroughly clean and scrub the mussels before cooking to remove any grit or debris.

- Steam the mussels just until they open to prevent them from becoming tough and chewy.

- Reserve the mussel liquid for added flavor in the chowder.

- Do not let the chowder boil once the milk and cream are added, as it may cause the liquid to separate.

- Gently heat the chowder when reheating to prevent the avocado from becoming mushy.

Serving Suggestions

Serve the chowder with crusty bread or a side salad for a complete meal. Garnish with fresh cilantro and a squeeze of lime for added flavor.

Cooking Techniques

Steam the mussels until they just open to prevent overcooking.

- Simmer the chowder gently to prevent the milk from separating.

- Let the chowder stand off the heat for a few minutes to allow the flavors to meld together.

Ingredient Substitutions

Use any type of potatoes in place of purple or red-skinned potatoes.

- Substitute any type of milk or cream for the dairy in this recipe.

- Use any type of fresh or frozen corn kernels.

Make Ahead Tips

The chowder can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the chowder in warmed, shallow soup plates and garnish with a sprig of cilantro for a beautiful presentation.

Pairing Recommendations

Pair this chowder with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect pairing.

Storage and Reheating Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Total Carbohydrates: 33g

Dietary Fiber: 7g

Sugar: 6g

Fats

Total Fat: 18g

Saturated Fat: 5g

Trans Fat: 0g

Proteins

Protein: 27g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 30%

Calcium: 15%

Iron: 20%

Alergens

Contains shellfish and dairy.

Summary

This California Avocado-Seafood Chowder is a nutrient-rich dish that is high in protein, fiber, and essential vitamins and minerals. It is a satisfying and delicious meal that is perfect for any occasion.

Summary

California Avocado-Seafood Chowder is a delicious and creamy soup that is perfect for any occasion. With the flavors of fresh seafood, creamy avocado, and sweet corn, this chowder is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for California Avocado-Seafood Chowder. It was a warm summer day, much like today, when I stumbled upon a quaint little seafood shack by the beach. The aroma of fresh seafood and spices lured me in, and I knew I had to try their famous chowder.

As I sat at the wooden table, overlooking the ocean, I took my first spoonful of the creamy soup. It was a burst of flavors in my mouth - the sweetness of the seafood, the creaminess of the chowder, and the subtle hint of avocado. I was hooked from the first bite.

I struck up a conversation with the chef, an elderly man with weathered hands and a twinkle in his eye. He told me that the secret to his chowder was in the fresh ingredients he used, especially the ripe California avocados. He shared with me his recipe, written on a yellowed piece of paper, and I promised to keep it safe and pass it on to future generations.

Over the years, I have perfected the recipe, adding my own twist to it. I have made it for family gatherings, dinner parties, and even for myself on lazy Sundays. Each time I make it, I am transported back to that beachside shack, the sound of waves crashing against the shore, and the taste of that first spoonful of chowder.

To make the California Avocado-Seafood Chowder, you will need:

- 1 pound of mixed seafood (such as shrimp, scallops, and crab meat)

- 2 tablespoons of butter

- 1 onion, diced

- 2 cloves of garlic, minced

- 2 tablespoons of flour

- 4 cups of chicken broth

- 1 cup of heavy cream

- 1 large California avocado, diced

- Salt and pepper to taste

- Fresh parsley for garnish

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until fragrant. Add the mixed seafood and cook until it is just cooked through.

Sprinkle the flour over the seafood mixture and stir to combine. This will help thicken the chowder. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for about 10 minutes, until it has thickened slightly.

Stir in the heavy cream and diced avocado. Season with salt and pepper to taste. Let the chowder simmer for another 5 minutes to allow the flavors to meld together.

Serve the California Avocado-Seafood Chowder hot, garnished with fresh parsley. Pair it with some crusty bread or a side salad for a complete meal.

I hope you enjoy this recipe as much as I have over the years. It is a dish that brings back memories of sunny days by the beach, and the joy of discovering a new favorite recipe. Bon appétit!