- Seafood Broth (Using sustainably sourced clams, fish, and shrimp)
- Diced Potatoes (Local Maine potatoes for texture)
- Onions (Sweet and finely chopped for flavor)
- Carrots (Freshly peeled and diced to enhance color and nutrition)
- Celery (Crucial for a chowder's classic aroma)
- Tomatoes (Roma tomatoes canned with juice, adding natural sweetness)
- Corn (Frozen corn kernels, rich in texture and nutrition)
- White Fish Fillets (Such as cod or haddock, for mild flavor)
- Clams (New England littlenecks or steamers, briny and flavorful)
- Shrimp (Large, peeled, and deveined for a seafood kick)
- Bay Leaves (For aroma and depth of flavor)
- Thyme (Fresh or dried, adding a herby note)
- Parsley (Fresh chopped parsley for garnish and freshness)
- Heavy Cream (For rich texture and mouthfeel)
- Salt (To taste; use iodized sea salt for a hint of ocean flavor)
- Pepper (Freshly ground black pepper to finish the soup)
- Fish Stock Powder (Optional, for extra depth in flavor)
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Steps
### Delicious ANNS Seafood Chowder Halifax Version: A Step-by-Step Guide
If you're a fan of hearty, creamy chowders packed with fresh seafood, look no further! This ANNS version of the classic Halifax seafood chowder is perfect for seafood lovers and is sure to become a family favorite. Follow these detailed steps to create this delicious soup using SEO-friendly formatting.
#### Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 large potato, peeled and cubed
- 1/4 cup all-purpose flour
- 6 cups chicken or fish stock (use low-sodium for a healthier option)
- 2 cans (14 oz each) tomatoes, crushed
- 2 bay leaves
- Salt and pepper to taste
- 1 pound clams, scrubbed clean
- 1/2 cup heavy cream
- 1/2 cup chopped fresh parsley
- 3 tablespoons butter
#### Instructions:
1. **Prepare the Soup Base:**
- Start by heating olive oil in a large pot over medium heat.
- Add finely chopped onion and minced garlic, sautéing until soft and fragrant (about 5 minutes).
- Add diced carrots and celery, cooking for another 5-7 minutes or until they start to soften.
2. **Add the Potato and Flour:**
- Place cubed potatoes in the pot and cook for about 3-4 minutes.
- Sprinkle all-purpose flour over the vegetables and stir well to coat them evenly. Cook for an additional minute.
3. **Create the Broth:**
- Slowly pour in chicken or fish stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Add crushed tomatoes and bay leaves. Simmer for about 20-25 minutes until the vegetables are tender.
4. **Add Seafood and Finish with Cream:**
- Remove from heat and carefully add clams, ensuring they have enough time to open up. Do not overcook.
- Stir in heavy cream and chopped fresh parsley just before serving to maintain their freshness and color.
5. **Season to Taste:**
- Season the chowder with salt and pepper to your preference. Adjust seasoning as needed.
6. **Serve Hot:**
- Ladle the soup into bowls, garnish with a pat of butter on top for added richness.
- Serve immediately while hot to ensure the clams are fully cooked and the flavors meld together perfectly.
#### SEO Tips:
- Use keywords like "Halifax seafood chowder," "ANNS recipe," and "Seafood soup" naturally throughout your content.
- Include meta descriptions, alt tags, and internal linking to improve SEO performance.
- Optimize images with relevant file names and alt text for better search engine visibility.
Enjoy the rich flavors of this ANNS Halifax Seafood Chowder. It's not just a meal; it’s a delicious experience that captures the essence of coastal New England!