As evidenced by my Confessions post this week, I’ve been consuming a lot of Dawson’s Creek lately. And if you’ve never watched goings on at Capeside High School, you might not know that it’s set in coastal Massachusetts. Which means there is a lot of ocean talk. There are boats. And seafood. And people calling others “chowderheads”. It’s no wonder I got a massive, huge seafood craving thanks to the exploits of Dawson, Joey, Pacey and Jen.
What I really wanted to make was a Low Country Boil, which is basically just a big pile of various seafood, new potatoes and corn boiled in a flavorful broth. The best part about Low Country Boils? You dump it all out on the table on a big pile of newspaper and dig in. No need for plates, forks or napkins.
But the weather this weekend called for something a little more autumnal. And I figured it might be fun to combine two seafood classics—chowder and Low Country Boil—into one delicious, creamy and totally comforting dish. This soup comes together quickly and is packed full of flavor. It’s also totally customizable. Not a fan of shrimp? Skip ’em. Want to add lobster? Go for it!
I used a seafood medley from Costco that included scallops, shrimp, mussels and calamari, but you can use whatever combo of seafood makes you happy. I’ve also noticed that Trader Joe’s sells an awesome seafood medley. Live near the ocean? First of all, paint me jealous. Secondly, grab yourself some fresh seafood and enjoy. And try to feel a little sorry for your landlocked friends, will ya?