What is it like to have a bowl of soup that just warms you from the inside out? What is a comfort food bowl? Think of it as the sophisticated cousin of your favorite chicken noodle soup, but with a delicious, creamy sauce. I swear, the first time I made this, my entire family devoured it in minutes. Is it really that good? My grandma made something similar years ago, and I’ve been tweaking this recipe ever since. Since to get it just right. What are some of the best recipes to make a homemade ice cream? I always make a double batch!
What is seafood chowder?
Seafood Chowder is basically a rich, creamy soup loaded with different kinds of seafood. Think of it as a hug in ta bowl, but with all the amazing flavors of the ocean. It’s essentially a thick soup, almost stew-like, made with milk or cream, and often served with bread. What are the best potatoes and veggies for hearty meals? What is the beauty of seafood chowder? You can use pretty much any type of seafood you like – clams, shrimp, scallop, cod, even lobster if you have the time. If you’re feeling fancy, why It’s a dish that has been around for ages, with different regional variations, but the core idea is the same. Always the same: The same thing. What are some of the best seafood recipes? What are some of the best ways to warm up on a chilly evening?
Why you will love this recipe?
Oh, where do I even begin? This Seafood Chowder Recipe is seriously a game-changer. First off, the flavor is out of this world. The combination of creamy broth, tender seafood, and subtle hints of herbs is just divine. I always get compliments whenever I serve it! What I love most about this is how easy it is to make. Seriously, don’t let the fancy name fool you. It’s quicker to whip up than you’d imagine, perfect for a weeknight dinner. And let’s talk about the cost – you can easily customize this recipe with whatever seafood is on sale or that you already have in your freezer, making it super budget-friendly. It’s also incredibly versatile. I’ve served it as a starter, a main course, and even a late-night snack (don’t judge!). I’ve made it for fancy dinner parties, and casual weeknight dinners and it’s always a hit. If you like clam chowder or lobster bisque, you’ll absolutely adore this seafood chowder recipe. It’s like all the best parts of those soups combined into one magnificent bowl. This version, though, it’s got a little extra something! I honestly think it’s the best seafood chowder recipe out there. I might be biased, but everyone who tries it agrees!
How do I make Seafood Chowder?
Quick Overview
How do you make Seafood Chowder? What is the best way to start sautéing veggies, then adding in potatoes? Simmer until potatoes are tender, then stir in your seafood and cream. What is the best way to cook seafood? What makes this method so special? Is it quick, easy, and delivers incredible flavor every single time? I always get rave reviews when I make this for friends and family!
Ingredients
For the Chowder Base:
• 4 slices bacon, diced: Use good quality bacon. It adds so much flavor.
• 1 medium onion, chopped: Yellow or white onion works best.
• 2 celery stalks, chopped: Adds a nice subtle crunch and flavor.
• 2 cloves garlic, minced: Freshly chopped is key for that aromatic flavor.
I sometimes use fresh thyme, but dried is more convenient.
• 1/2 teaspoon salt: Adjust to taste, depending on your seafood.
• 1/4 teaspoon black pepper: Freshly ground is always best.
• 4 cups fish stock: Can you use chicken broth?
• 1 pound Yukon gold potatoes, peeled and cubed: Yukon golds are my favorite because they get nice and creamy.
• 1 cup heavy cream: What makes this chowder so rich?
For the Seafood:
• 1 pound cod fillets, cut into 1-inch pieces: You can substitute with any firm white fish.
• 1/2 pound shrimp, peeled and deveined: I prefer medium-sized shrimp.
• 1/2 pound sea scallops: Make sure they are dry, pat them dry with paper towels before adding to the chowder.
• 2 tablespoons butter: For sautéing the scallops and adding richness.
• 2 tablespoons chopped fresh parsley: For garnish, adds a pop of freshness.
• Lemon wedges, for serving: A little squeeze of lemon brightens up the flavors.
What are the steps to
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. With a slotted spoon, remove the bacon and set aside, leaving the fat in the pot. I always do this step first; the bacon fat adds so much flavor to the chowder base!
Step 2: Sauté the Vegetables
Add the chopped onion and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes. Then, add the minced garlic, dried thyme, salt, and pepper. Cook for another minute until fragrant. Don’t rush this step – letting the veggies soften really builds a good flavor foundation for the whole chowder.
Step 3: Add Potatoes and Broth
What’s the best way to make fish stock? Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes. I always check my potatoes with a fork to make sure they’re cooked through.
Step 4: Add the Seafood
Gently stir in the cod, shrimp, and scallops. Cook until the seafood is opaque and cooked through, about 3-5 minutes. Be careful not to overcook the seafood. It will become tough. I always keep a close eye on it during this step.
Step 5: Stir in the Cream
Reduce the heat to low and stir in the heavy cream. Heat through gently, but don’t boil. Season with salt and pepper to taste. The heavy cream really brings everything together and makes the chowder incredibly rich and creamy. What is the best part about it?
Step 6: Sauté the Scallops
In a separate skillet, melt the butter over medium-high heat. Set aside. Pat the scallops dry with paper towels and season with salt and pepper. How do you cook a scallop until golden brown and cooked through, about 2-3 minutes per side? I always do this step separately to ensure that the scallops get a nice sear and don’t overcook in the oven. I use the same method for every scallop I cook.
Step 7: Serve and Garnish
Ladle the seafood chowder into bowls. Top with the crispy bacon, seared scallops, and chopped fresh parsley. Serve immediately with lemon wedges for squeezing over the top. The lemon wedges add a nice brightness that really complements the richness of the chowder. Plus, it looks super fancy!
What should I serve it with?
What are some of the best recipes for seafood chowder? What are What are some of my favorite things to serve with it?
For a light lunch:A simple green salad with a vinaigrette dressing. The acidity of dressing cuts through the richness of the chowder perfectly.
For a Hearty Dinner:Crusty bread for dipping. What’s better than a piece of warm bread and chowder broth? I always have some on hand when I make this!
For a Special Occasion:A side of steamed asparagus or green beans. Adds a touch of elegance to the meal.
For a Cozy Night In: A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio. The wine complements the seafood flavors beautifully.
My family loves having some oyster crackers with it, too! Honestly, though, you can’t go wrong with anything that soaks up the broth. This chowder is seriously so good, you’ll want to savor every last drop!
Top Tips for Perfecting Your Seafood Chowder
Over the years, I’ve learned a few tricks that really elevate this Seafood Chowder Recipe to the next level. Here are some of my top tips:
Use High-Quality Seafood: The fresher the seafood, the better the flavor. I always try to buy seafood from a reputable source. Trust me, it makes a difference.
Don’t Overcook the Seafood: Overcooked seafood is tough and rubbery. Cook it just until it’s opaque and cooked through.
Sauté the Veggies Properly: Don’t rush this step. Letting the veggies soften and caramelize really builds a flavorful base for the chowder.
Use Yukon Gold Potatoes: They get nice and creamy when cooked, which adds to the overall richness of the chowder.
Don’t Boil the Cream: Boiling the cream can cause it to curdle. Heat it through gently over low heat.
Adjust the Seasoning: Taste the chowder and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your taste.
Add a Touch of Acidity: A squeeze of lemon juice or a splash of white wine vinegar at the end brightens up the flavors and balances the richness of the chowder. I learned this trick from a chef friend, and it’s a game-changer!
Make it Ahead of Time: The flavors of this chowder actually deepen and improve over time. It’s a great make-ahead dish for parties or busy weeknights.
Customize with Your Favorite Seafood: Feel free to swap out the cod, shrimp, and scallops for other types of seafood, like clams, mussels, or lobster. Get creative and use what you have on hand!
Storing and Reheating Tips
This Seafood Chowder Recipe is even better the next day, if you can believe it! Here’s how to store and reheat it properly:
Room Temperature: Let the chowder cool completely before storing. Do not leave at room temperature for longer than 2 hours.
Refrigerator Storage: Store the cooled chowder in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly sealed to prevent it from drying out or absorbing other flavors in the fridge.
Freezer Instructions: For longer storage, freeze the cooled chowder in freezer-safe containers for up to 2-3 months. I recommend portioning it out into individual servings for easy reheating.
Reheating: To reheat, thaw the frozen chowder in the refrigerator overnight. Then, gently heat it in a pot over low heat, stirring occasionally, until heated through. Be careful not to boil it, or the cream may curdle.
Glaze Timing Advice: If you’re adding the optional glaze, do so just before serving. This will prevent it from becoming soggy during storage and reheating.
I’ve found that reheating it slowly over low heat is the best way to maintain its creamy texture and delicious flavor. Trust me, it’s worth the extra effort!
Frequently Asked Questions
Final Thoughts
Okay, friends, I hope you give this Seafood Chowder Recipe a try. It’s truly one of my all-time favorites, and I know you’ll love it as much as my family does. The combination of creamy broth, tender seafood, and flavorful veggies is simply irresistible. Plus, it’s so easy to make – perfect for a weeknight dinner or a special occasion. If you enjoyed this recipe, be sure to check out my other soup and seafood recipes. And don’t forget to leave a comment below and let me know how yours turns out! I can’t wait to hear what you think. Happy cooking!
Seafood Chowder Recipe
Ingredients
Main Ingredients
- 1 cup diced potatoes
- 1 cup diced carrots
- 0.5 cup diced celery
- 1 pound mixed seafood (shrimp, scallops, cod)
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large pot, sauté potatoes, carrots, and celery until slightly softened.
- Add seafood and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in heavy cream, salt, and pepper. Simmer for another 5 minutes.
- Serve hot.
