French word Chaudière means boiling, and it was the origin to the English Chowder according to multiple sources on the Internet. Seafood Chowder became a very popular dish even in the modern cuisine and they are distinct. The chowders are mainly cream based in Australia, but I heard about tomato based versions in US.

To those who have become allergic to dairy or diary-intolerant but had earlier experiences with the wonderful taste of a good chowder, I dedicate this post 🙂

As the meaning says, you just boil, it is effortless. The key to a delightful clear chowder is in the ingredients, proportions, order and timing. Please note, measure Psyllium Husk accurately, level the teaspoon flat.

Clear Seafood Chowder

Serves 4. Cooking time 1 hour. Your time 50 minutes.

Ingredients:

1 tbsp oil

1 tsp garlic, finely minced

4 cup filtered water

1 cup baby peas, frozen

1 carrot, diced

7-10 sprigs dill

5-7 sprigs parsley

5-7 sprigs coriander

2 tsp Psyllium Husk, flat

1/4 small Meyer lemon

500g/1.1lb seafood:

200g/7oz white fish, coarsely cut

8 medium prawns, deveined and split

2 baby calamari, coarsely cut

3/4 cup crab meat, fine

Salt and pepper as desired.

* 3l /0.8 gal pot, stick blender and a jar

Method:

1. Sauté garlic in oil for a few minutes in the pot, add the water and season. Cook peas and carrots simmering for 5 minutes.
2. Separate a couple of ladles of clear stock into a blending jar and add the crab meat then process using a stick blender. Add the crab mixture back to the pot along with all the seafood and the quarter lemon, keep on low-medium heat. In the meantime, finely chop the herbs.
3. As the seafood starts simmering, check for seasoning. Remove the lemon and add the herbs, mix well. Simmer for one minute and switch off the heat. Sprinkle Psyllium Husk over and mix very well. If serving hot, it is ready. Alternatively, distribute between the small serving dishes and refrigerate until set and firm.

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