I remember people telling me before I moved here, that it gets cold in San Francisco during summer time. It didn’t really make sense to me until now – my first summer in SF. It’s definitely chillier than a couple of months before. There is even an obvious temperature difference in different areas of the city. Instead of craving nice, cold drinks like most people do in summer, warm soup is what I have been thinking about recently.
It’s creamy and tasty with milk, vegetables and seafood. It’s supposed to have a special aroma that drives you to devour it one spoon after another nonstop, just like New England Clam Chowder. (Oh my! My mouth is watering already just typing the name of the soup…)
This Seafood and Mushroom Chowder turned out to be a little similar to Clam Chowder but with no heavy cream, yet still creamy. How is it possible? Stir-fried all-purpose flour does the trick. It’s a crucial step for bringing the perfect thickness and great aroma to what I’m calling a one-of-a-kind soup. I bet you would agree with me after you try it out! 🙂
When stir-frying with flour, there’s one important thing that I would like to talk about – which type of oil should we use? I would recommend using Canola oil in this case because it has a higher smoke point comparing to olive oil. The smoke point is literally the point at which oil starts to smoke. Olive oil decomposes and generates dangerous molecules under high heat and the smoke itself is toxic. It does best at low and medium heat.
As for the seafood in this soup, I went for shrimps but that can be replaced with scallops and crab sticks. I have personally tried all of them separately with this soup. The result is that you can’t really go wrong with any of these. It’s absolutely delicious! I hope you like it, too!
All right, enough talking. Let’s start cooking!
Seafood and Mushroom Chowder
- Category: Soup
- 1 oz butter
- 1 and 1/2 cups diced red onion (about 1/2 regular size onion)
- 4 oz white mushroom, finely sliced
- 3 tablespoons Canola oils
- 1/4 cup all-purpose flour
- 1 cup water
- 2 cups milk
- 6 oz medium sized shrimp, diced or 6 oz scallops, diced
- Sea salt and ground black pepper
- Place butter into a pan with high heat. Move the butter around the bottom of the pan with your spatula until it melts completely.
- Add onion and mushroom and sauté for 2-3 minutes until the butter is evenly spread out onto the veggies. Remove from the pan and set aside.
- In the same pan, add Canola oil with medium-high heat. Use one hand to hold the measuring cup of flour. Slowly and gradually sprinkle the flour into the oil. In the meantime, keep stirring with your spatula with your free hand. Please note that all we are trying to do here is to keep the flour from sticking and turning into lumps. You should always keep stirring in this process and do not put the flour into the oil all at once. After adding all the flour, continue to stir a couple of times and set aside for later. (If you like, discard the extra oil above the flour by using a spoon after letting it sit for a few minutes.)
- Place the sautéed onion and mushroom into a saucepan. Add water and bring to a boil.
- Add milk, shrimp, 1/2 teaspoon sea salt and stir-fried flour into the saucepan. Stir.
- Watch it closely because it takes a short amount of time for milk to boil. When it does, sprinkle some ground pepper to taste and add more sea salt if desire. (I didn’t have to add additional salt.)
- Transfer the soup into a bowl and serve immediately.
- Serving Size: 4