Seafood Chowder with Squash

Ingredients for Seafood Chowder with Squash

• 1 tablespoon olive oil

• 1/2 small white onion, minced

• 1/2 leek (white and pale green parts), halved lengthwise and thinly sliced

• 1 shallot, minced

• 1 garlic clove, minced

• 1 tablespoon peeled and minced ginger

• 475ml peeled, seeded, and cubed winter squash, such as kabocha

• 1 carrot, sliced

• 1/2 teaspoons mild curry powder

• Salt

• 1 lemongrass stalk, bruised with the side of a chef's knife and halved

• 1 bay leaf

• 180ml unsweetened coconut milk

• 850ml Vegetable Broth or water

• 1 tablespoon olive oil

• 1 shallot, minced

• 1 garlic clove, minced

• 120ml white wine

• 450g mussels, cleaned

• 240ml diced winter squash, such as kabocha

• 240ml diced potatoes

• 8 baby turnips, peeled and quartered

• 8 baby radishes, halved

• 230g medium prawns, peeled, deveined, and halved

• 230g skinless black sea bass fillet, cut into small chunks

• 1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned

• Salt and pepper

• Extra-virgin olive oil

• 2 tablespoons minced red onion

• 1 tablespoon finely chopped chives

• Aleppo pepper

How to make Seafood Chowder with Squash

Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.

Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.

Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.

Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.

Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.

Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, prawns, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder—add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.