Seafood Chowder is a rich, creamy, and comforting soup, perfect for chilly days or when you’re craving something hearty and flavorful. With a combination of seafood like shrimp, scallops, and white fish (or whatever mix you prefer), along with tender vegetables and a silky broth, this chowder is sure to please.
Here’s a delicious recipe for a Seafood Chowder that’s simple to make but packed with flavors.
Seafood Chowder Recipe
Ingredients:
- 1 lb mixed seafood (such as shrimp, scallops, white fish fillets, or a seafood medley)
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 4 cups seafood stock or chicken broth (low-sodium)
- 1 1/2 cups whole milk (or half-and-half for a richer soup)
- 1/2 cup heavy cream
- 1/4 tsp smoked paprika (optional, for a smoky flavor)
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Seafood:
- If using frozen seafood, thaw it before cooking. Pat dry with paper towels to remove excess moisture. Cut any large pieces of fish into bite-sized chunks. Set aside.
- Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add Potatoes and Broth:
- Add the diced potatoes to the pot along with the seafood stock (or chicken broth). Stir in the bay leaves, smoked paprika, cayenne pepper (if using), and thyme. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the potatoes are tender.
- Add the Milk and Cream:
- Stir in the whole milk and heavy cream, and simmer for an additional 5 minutes. The soup should thicken slightly as it heats.
- Add the Seafood:
- Add the mixed seafood (shrimp, scallops, fish, and/or any other seafood you’re using). Simmer gently for 5-7 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
- Taste and Adjust:
- Taste the chowder and adjust the seasoning if necessary. Add more salt, pepper, or a pinch of cayenne for heat if desired.
- Serve:
- Remove the bay leaves. Ladle the seafood chowder into bowls and garnish with fresh chopped parsley. You can also sprinkle some extra smoked paprika on top for color and flavor.
Tips:
- Seafood options: You can use any combination of seafood, such as lobster, crab, clams, or mussels, depending on what’s available. You can even add a handful of canned clams or fish stock if you prefer.
- For a thicker chowder: If you like a thicker chowder, you can mash a portion of the potatoes in the soup before adding the seafood, or use a slotted spoon to remove some of the cooked vegetables and blend them into the broth before adding the seafood.
- Make it ahead: Chowder often tastes better the next day as the flavors have time to meld. Let it cool to room temperature, then refrigerate for up to 3 days.
- Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stove. Avoid freezing the chowder, as the cream may separate when thawed.
This Seafood Chowder is creamy, comforting, and packed with fresh seafood flavor. It’s perfect for a cozy dinner and pairs wonderfully with crusty bread for dipping! Enjoy!
