As evidenced by my Confessions post this week, I’ve been consuming a lot of Dawson’s Creek lately. And if you’ve never watched goings on at Capeside High School, you might not know that it’s set in coastal Massachusetts. Which means there is a lot of ocean talk. There are boats. And seafood. And people calling others “chowderheads”. It’s no wonder I got a massive, huge seafood craving thanks to the exploits of Dawson, Joey, Pacey and Jen.
What I really wanted to make was a Low Country Boil, which is basically just a big pile of various seafood, new potatoes and corn boiled in a flavorful broth. The best part about Low Country Boils? You dump it all out on the table on a big pile of newspaper and dig in. No need for plates, forks or napkins.
But the weather this weekend called for something a little more autumnal. And I figured it might be fun to combine two seafood classics—chowder and Low Country Boil—into one delicious, creamy and totally comforting dish. This soup comes together quickly and is packed full of flavor. It’s also totally customizable. Not a fan of shrimp? Skip ‘em. Want to add lobster? Go for it!
I used a seafood medley from Costco that included scallops, shrimp, mussels and calamari, but you can use whatever combo of seafood makes you happy. I’ve also noticed that Trader Joe’s sells an awesome seafood medley. Live near the ocean? First of all, paint me jealous. Secondly, grab yourself some fresh seafood and enjoy. And try to feel a little sorry for your landlocked friends, will ya?
Low Country Seafood Chowder
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 8-10 servings
- 2 slices thick-cut bacon
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1-1/2 pounds new potatoes, diced
- 4 cups fish or vegetable stock
- 2 bay leaves
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon celery seed
- 1 cup frozen corn kernels
- 12 ounces andouille sausage, sliced into coins (I used the chicken andouille from Trader Joe’s, yum!)
- 1-1/2 pounds assorted raw seafood (mixture of shrimp, mussels, calamari, shrimp, lobster, firm whitefish, clams, crab)
- 2/3 cup plain lowfat Greek yogurt
- In a large Dutch oven or stock pot, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels and crumble. Set aside.
- Reduce heat on stock pot to low, add in red pepper flakes and garlic and cook until fragrant, about 2 minutes. Add in the onion and cook until soft, about 5 minutes.
- Add potatoes, stock, bay leaves, Old Bay seasoning, celery seed, and frozen corn. Turn heat to high and bring to a boil. Then reduce heat and simmer for 30-40 minutes or until potatoes are tender.
- Add in the seafood and cook for 4-5 minutes or until the seafood is opaque and cooked through. Remove pot from heat and let cool for 5 minutes. Then stir in Greek yogurt. Spoon into bowl and serve with crumbled bacon sprinkled on top.