Traditionally, seafood did not suit the deshi palate. We were more accustomed to having freshwater delicacies. Time, however, is changing and we now enjoy delightful, seafood dishes. The following is a recipe of a popular seafood dish, with added cheat codes that make it easier to make.

Seafood chowder

A spoonful of creamy chowder on chilly evenings is bliss. While soups can be thin and light, a chowder is usually thicker, somewhat like a stew, with the base being a mixture of mainly potatoes, onions, and celery.

Ingredients

1 tbsp butter

2 stalks celery, chopped 

1 onion, chopped

1 bay leaf

1 tsp dried dill or dried thyme

Salt and pepper, to taste

2 large potatoes, peeled and diced

2 cups water or fish stock

1/3 cup all-purpose flour

1 cup milk

2 cups chopped raw skinless fish fillets, cooked seafood, or a combination

2 tbsp lemon juice

Method

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, salt, and pepper for about 5 minutes or until the onions start to brown. Stir in potatoes; sauté for 2 minutes. Increase heat to medium-high; stir in water or fish stock (you can make your own stock by boiling a piece of fish, shrimp heads garlic onions) and bring to a boil. Cover, reduce heat to medium, and boil for about 5 minutes or until the potatoes are almost tender. Whisk flour into milk and stir into the pot; bring to a simmer, stirring often.

At this point, you can blend the broth for a smooth consistency. Stir in fish or seafood. Let it simmer until the fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Serve hot with crackers.