| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 22g | 13g | 34g |
| sugars | fibre | protein | salt |
| 4g | 3g | 18g | 0.75g |
The Seafood Chowder with Lovage Seeds recipe bears a distinct charm that touches a primal part of my culinary senses. Growing up in an Afro-Southern household, where the fusion of West African and Southern American dishes felt quite natural, I’ve always cherished the power of good food to pull us back to our roots and push our palates forward. This cream-based chowder, with its intricate dance of waves and earth, is such a dish.
A Harmonious Blend of Flavors
The harmony of flavors in this concoction is truly something to savor. The subtle sweetness of onions and celery lays a rich foundation complemented by the sharp kick of garlic. But the scene-stealer here is without doubt the unique flavor imparted by lovage seeds – an herb that incorporates tastes of celery and curry, introducing a flavor profile that is both familiar and exotic at once.
The hearty mix of seafood brings the refreshing ocean to your dining table. With every spoonful, the succulence of shrimp, scallops, and crab meat offer a delightful contrast to the creamy base and starchy potatoes. I find that this chowder shares deep flavor ties with traditional African dishes such as West African Seafood Stew and also resonates with the Southern style of cooking found in dishes like Shrimp and Crab Gumbo.
Health Benefits and Pairing Suggestions
This chowder packs a punch not just in flavor but also in health benefits. Seafood is a treasure trove of Omega-3 fatty acids, widely recognized for their heart health benefits. Onions and garlic, often regarded as nutritional powerhouses, contribute to the immune-boosting qualities of this dish.
Pair this chowder with a fresh, crispy salad and wholesome brown bread for a complete meal. It would work wonderfully as a starter for your dinner parties or as a stand-alone main dish for a cozy winter evening.
Every time I make this Seafood Chowder with Lovage Seeds, I am reminded, yet again, of the enduring beauty of food: capable of bridging the gap between cultures, reminding us of our roots, and proving that fusion can be just as powerful and satisfying as tradition. I hope you will savor this recipe as much as I do!
What You’ll Need
- 2 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon lovage seeds
- 1.5 pounds potatoes, peeled and diced
- 1 pound mixed seafood (like shrimp, scallops, and crabmeat)
- 4 cups seafood stock
- 2 cups heavy cream
- Salt and black pepper to taste
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Method
Step One
Melt the butter in a large pot over medium heat. Add the onions, celery, and garlic and sauté until the vegetables are tender, about 5 minutes.
Step Two
Add the lovage seeds to the pot and continue to sauté for another minute, allowing the seeds to release their flavor.
Step Three
Add the diced potatoes to the pot and stir to combine. Cook for a few minutes until the potatoes start to soften.
Step Four
Add the mixed seafood to the pot and cook for another 5 minutes, stirring occasionally, until the seafood is cooked through.
Step Five
Pour in the seafood stock and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the potatoes are completely tender.
Step Six
Stir in the heavy cream and let the chowder simmer for another few minutes. Season with salt and black pepper to taste.
Step Seven
Remove the pot from the heat and stir in the fresh dill and parsley. Serve the chowder hot, garnished with extra herbs if desired.
