Ingredients:
- Seafood mix (shrimp, scallops, crab meat, or your choice): 1 pound
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, paprika, thyme, and a pinch of cayenne pepper)
- Unsalted butter: 4 tablespoons
- Onion: 1, finely chopped
- Celery: 2 stalks, diced
- Carrots: 2, diced
- Potatoes: 2, peeled and diced
- Garlic: 3 cloves, minced
- Flour: 3 tablespoons
- Heavy cream: 1 cup
- Chicken or seafood stock: 4 cups
- Milk: 1 cup
- Salt: to taste
- Black pepper: to taste
- Fresh parsley: for garnish
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, paprika, thyme, and cayenne pepper. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Seafood: Toss the seafood with half of the tea rubs and set aside.
- Sauté the Vegetables: Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, celery, carrots, and potatoes. Cook until the vegetables are softened, about 5 minutes.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for 1-2 minutes to create a roux.
- Make the Roux: Slowly whisk in the chicken or seafood stock and milk, stirring constantly to avoid lumps.
- Simmer the Soup: Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Add Seafood: Add the seasoned seafood to the pot and cook until just cooked through, about 3-4 minutes.
- Thicken and Season: Stir in the heavy cream and remaining tea rubs. Season with salt and black pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the chowder, enhancing the traditional flavors of a creamy seafood soup.
- For a heartier soup, consider adding more vegetables or different types of seafood.
- This Creamy Seafood Chowder with Tea Rubs recipe is perfect for a cozy dinner or a comforting meal on a cold day. The addition of tea rubs creates a memorable and flavorful twist on a classic dish.