How To Make the BEST Seafood Chowder | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic seafood chowder using red snapper, grouper, baby shrimp, scallops, and a variety of vegetables, culminating in a rich soup finished with cream and fresh herbs.

From the video

Answers: How do you make seafood chowder?

• seafood chowder recipe
• chopping and dicing vegetables
• soup thickening techniques
• selecting fresh fish

Ingredients

• onion
• fennel
• red snapper
• grouper
• baby shrimp
• scallops
• shallots
• peppers
• potatoes
• garlic puree
• olive oil
• chicken stock
• crushed red bell peppers
• Mediterranean sea salt
• heavy cream
• cornstarch
• tomatoes
• basil
• chives

What it concludes

• Sautéing onions and vegetables until they are translucent and release their sugars is essential for a good soup base.
• Cutting potatoes and seafood into uniform dice ensures they cook at the same speed and taste better.
• Using seafood or chicken stock as a base rather than water adds significant flavor to the chowder.
• Thickening the chowder with cornstarch helps hold the floating ingredients together and carries the flavor effectively.