Creamy Brown Butter and Sage Seafood Chowder

Inspired by the comforting chowders of the East Coast, our Brown Butter and Sage Alfredo adds the perfect creaminess in this rich, flavourful soup. Swap out the seafood with your favorite fresh or tinned fish, or add diced bacon for a smoky, meaty inclusion. We’ve paired this soup with classic oyster crackers, but it’s also delicious served with a crusty baguette for dipping and cleaning out the bowl.

Prep Time: 10 minutes Total Time: 45 minutes
Serves
6

Ingredients

  • 2 tbsp olive oil
  • 2 cups diced onion
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tbsp minced garlic
  • 1 tbsp dried thyme leaves
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3 tbsp all purpose flour
  • 6 cups chicken or vegetable broth (no salt added)
  • 1 jar SAUZ Brown Butter and Sage Alfredo
  • 12 oz fresh or frozen and thawed small shrimp
  • 1 can (10 oz) whole baby clams, drained
  • 8 oz chopped haddock
  • 8 oz chopped cooked lobster meat or langostgine tails
  • 2 cups fresh, frozen or drained canned corn
  • 2 tbsp chopped fresh chives
  • Oyster Crackers, for serving (optional)

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Prep Time: 10 minutes Total Time: 45 minutes
Instructions:
  1. Heat oil in large sauce pot set over medium heat. Add onion, potatoes, carrots, celery, garlic, thyme, salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened and fragrant. Add flour and cook for 1 minute, stirring until well coated.
  2. Add chicken broth and Brown Butter and Sage Alfredo; bring to a boil. Reduce heat and simmer on low for 20 to 25 minutes, or until vegetables are tender and mixture is slightly thickened.
  3. Stir in shrimp, baby clams, haddock, lobster, and corn. Cook for an additional 5 to 7 minutes, or until shrimp and haddock are cooked through.
  4. Finish with chopped fresh chives before serving. Top or serve with oyster crackers (if using).
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