Seafood Chowder with Squash
Seafood Chowder with Squash is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Make the chowder base.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMake 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, shrimp, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.