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Seafood chowder is a comforting bowl of goodness that brings the flavors of the ocean right to your table. This recipe is perfect for those chilly evenings when you crave something warm and hearty. With a creamy base, tender potatoes, and a mix of shrimp, clams, and fish, it’s a delightful treat that’s surprisingly easy to make. Let’s dive into this delicious seafood chowder recipe and bring a taste of the sea to your kitchen!
Seafood Chowder Recipe
Ingredients:
- 2 tbsp butter
- 1 cup chopped onion
- 2 cups diced potatoes
- 3 cups fish stock
- 1 cup heavy cream
- 1 lb mixed seafood (shrimp, clams, fish)
- to taste salt and pepper
- 2 tbsp chopped fresh parsley
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the diced potatoes and cook for a few minutes.
- Pour in the fish stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Add the mixed seafood and cook until just done.
- Stir in the heavy cream and heat through without boiling.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley.
What You Will Need
Read more: Clam Chowder Casserole Recipe
What you will need to make seafood chowder
- Butter: Adds richness and depth, creating a creamy base that enhances the overall flavor of the chowder.
- Onion: Provides a sweet, savory foundation that complements the seafood and adds complexity to the dish.
- Potatoes: Adds heartiness and texture, making the chowder more filling and satisfying.
- Fish stock: Infuses the chowder with a deep, oceanic flavor that highlights the seafood.
- Heavy cream: Creates a velvety, luxurious texture that makes the chowder rich and indulgent.
- Mixed seafood: The star of the dish, offering a variety of flavors and textures that make each bite unique.
- Fresh parsley: Adds a burst of color and a fresh, herbaceous note that brightens the chowder.
Essential Tools and Instruments
What tools/instruments will be needed to make Seafood Chowder Recipe
- Large pot: Essential for cooking the chowder, allowing enough space for all ingredients to simmer together.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
- Chef's knife: Necessary for chopping onions, potatoes, and seafood into manageable pieces.
- Cutting board: Provides a safe surface for chopping and dicing ingredients.
- Measuring cups: Ensures accurate measurement of liquids and solids for consistent results.
- Ladle: Perfect for serving the chowder into bowls without making a mess.
Seafood Chowder Recipe
A hearty and creamy seafood chowder that's perfect for a cozy meal.
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Ingredients:
Main Ingredients
- 2 tbsp Butter
- 1 cup Chopped Onion
- 2 cups Diced Potatoes
- 3 cups Fish Stock
- 1 cup Heavy Cream
- 1 lb Mixed Seafood (shrimp, clams, fish)
- to taste Salt and Pepper
- 2 tbsp Chopped Fresh Parsley
Instructions:
- 1. In a large pot, melt the butter over medium heat.
- 2. Add the chopped onion and cook until translucent.
- 3. Stir in the diced potatoes and cook for a few minutes.
- 4. Pour in the fish stock and bring to a boil. Reduce heat and simmer until potatoes are tender.
- 5. Add the mixed seafood and cook until just done.
- 6. Stir in the heavy cream and heat through without boiling.
- 7. Season with salt and pepper to taste. Garnish with chopped fresh parsley.
Notes:
Serve with crusty bread for a complete meal.
Read more: Clam Chowder Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the chowder up to the point of adding the seafood.
- Cool the base completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat gently and add seafood.
Freezing Instructions
- Cool the chowder base completely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat gently and add seafood before serving.
Adding a splash of white wine to the seafood chowder during the simmering stage can enhance the depth of flavor, giving it a subtle, sophisticated twist.
Frequently Asked Questions
FAQ:
How long does it take to make this seafood chowder?
It takes about 45 minutes from start to finish.
Can I use frozen seafood?
Yes, just make sure to thaw it completely before adding.
What type of fish stock should I use?
Any good-quality fish stock will work, homemade or store-bought.
Can I substitute the heavy cream with something lighter?
You can use half-and-half or milk, but the chowder will be less creamy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
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