Recipe

The classic winter imagining of a seaside cottage is embodied by a pot of creamy New England seafood chowder. My Geedel Vegetable Chopper helps me quickly prepare the rich vegetable base, allowing me to focus on selecting the freshest seafood and creating warm seaside memories on a cold night.

Ingredients:

Seafood: 300g cod fillets (cubed), 200g large shrimp (peeled), 200g scallops, 100g clam meat

Vegetable Base: 3 potatoes, 2 carrots, 2 celery stalks, 1 large onion, 2 cloves garlic

Broth: 4 slices bacon (chopped), 3 tbsp butter, 1/4 cup flour, 500ml fish stock, 500ml heavy cream, 1 cup milk, 1 bay leaf, 1 tsp dried thyme

Seasoning: Salt, white pepper, smoked paprika, fresh parsley

Detailed Steps:

1. Prepare Vegetables:

Peel and cut potatoes and carrots into chunks. Take out the Slap Chopper fitted with the dicing blade. Place potato chunks in the container and press evenly 4-5 times until uniformly diced. Repeat with carrots and celery. This chopper handles root vegetables easily, ensuring they cook evenly and become tender at the same rate.

2.Process Aromatics:

Switch to the chopping blade. Place onion chunks and garlic cloves inside and press several times until the onion is finely minced and the garlic is crushed. This fine texture allows flavors to integrate into the soup faster.

3.Make the Broth Base:

In a heavy-bottomed pot, cook the chopped bacon until crisp; remove and set aside. Add butter to the bacon fat to melt. Add the minced onion and garlic and sauté until translucent. Sprinkle in the flour and cook, stirring, for 2 minutes to make a roux. Gradually whisk in the fish stock until smooth.

4.Simmer Vegetables:

Add the diced potatoes, carrots, celery, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are tender but not mushy.

5.Add Seafood:

Add the cod, shrimp, scallops, and clam meat to the pot. Pour in the heavy cream and milk. Simmer gently over low heat for 8-10 minutes, just until the seafood is cooked through. Season with salt, white pepper, and smoked paprika.

6.Serve:

Ladle into bowls and garnish with the reserved crispy bacon and chopped fresh parsley. Serve with crusty bread for dipping and enjoy this rich, hearty taste of the sea in winter.

Conclusion

The success of this classic chowder hinges on uniformly cut vegetables. The Geedel manual food chopper guarantees perfectly cooked veggies in every spoonful. Its manual operation makes processing large quantities of ingredients effortless, ideal for creating this impressive centerpiece for family gatherings.