As the cool autumn breeze sweeps in, nothing is more comforting than a steaming bowl of homemade seafood chowder. The smell of salty sea air brings back memories of cozy coastal towns. This seafood chowder recipe is perfect for anyone who loves the ocean or a hearty, flavorful dish to warm up.
Key Takeaways
- This seafood chowder recipe features a blend of three types of seafood: cod, shrimp, and clams.
- The recipe yields four generous servings, making it perfect for sharing with friends and family.
- Cooking the bacon first and using the rendered fat to create the roux is the secret to achieving a rich, creamy base.
- Frozen shrimp is a convenient and recommended ingredient for this recipe.
- Simmering the potatoes for 20 minutes ensures they’re tender and perfectly cooked.
Why This Seafood Chowder Will Become Your Favorite
Do you love new england clam chowder, seafood stew, or fish soup? This seafood chowder recipe will quickly become your favorite. It combines cod, shrimp, and clams for a mix of textures and tastes.
The creamy base is made with a rich seafood broth. You can make it thick or light, depending on what you like. This lets you try different seafood mixes to find your favorite.
Seafood fans will love the rich flavors and filling nature of this chowder. It’s perfect for a cozy dinner or a hearty lunch. Enjoy the brininess of clams, the flaky cod, and the shrimp’s tender texture in every bite.
| Dish | Calories per Serving |
|---|---|
| Pacific Northwest Seafood Chowder | 726 kcal |
| Creamy Vegetable Chowder | 205 kcal |
| Shrimp Chowder | 268 kcal |
| Quick and Easy Chowder from Salem, Oregon | 333 kcal |
| Cheddar Seafood Chowder | 309 kcal |
This seafood chowder is a comforting favorite. It’s perfect for a cozy dinner or a satisfying lunch. Every spoonful takes you to a seaside retreat.
“This seafood chowder is absolutely delicious! The combination of seafood and the creamy broth is so satisfying. It’s become a regular in our dinner rotation.”
Essential Ingredients for Perfect Seafood Chowder
To make a delicious seafood chowder, pick the right ingredients. They should work together to make a rich, flavorful dish. Each part, from the seafood to the spices, is important for a great chowder.
Types of Seafood to Use
Choose different seafood for depth and complexity in your chowder. Good choices are:
- Cod or haddock for a firm, flaky white fish
- Shrimp for their sweet, tender texture
- Baby clams or mussels to add briny, oceanic flavors
Base Ingredients and Aromatics
The base of your chowder is a rich seafood stock. You can make it from scratch or buy it. Add heavy cream or half-and-half for creaminess. Onions, celery, and garlic are key for flavor.
Herbs and Seasonings
Use fresh herbs like thyme, parsley, and basil for a bright taste. Spices like Old Bay, nutmeg, and a bit of white wine or brandy boost the flavor. Season with salt and pepper to taste, adjusting as needed.
| Ingredient | Amount |
|---|---|
| Yukon Gold Potatoes, cubed | 2 lbs |
| Celery, sliced | 3-4 stalks |
| Yellow Onion, diced | 1 large |
| Carrots, diced | 3 |
| Jalapeño Peppers, diced (optional) | 3-4 |
| Garlic, finely minced | 4 cloves |
| Fresh Thyme, minced | 1 tsp |
| Fresh Basil, minced | 1 tbsp |
| Freshly Grated Nutmeg | 1/4 tsp |
| White Wine | 1/2 cup |
| Seafood or Chicken Stock | 4 cups |
| Heavy Cream | 3/4 – 1 cup |
With these ingredients, you’re set to make a seafood chowder that will wow everyone. The secret is to mix flavors and textures well for a dish that’s both harmonious and comforting.
The Secret to Creating the Perfect Roux
The roux, made from flour and fat, is crucial for a creamy seafood chowder recipe or creamy seafood soup. It thickens the dish and boosts the flavor.
To start, cook 5 slices of semi-frozen bacon until it’s crisp. Keep the bacon fat for the roux. For a vegetarian choice, use butter instead of bacon fat.
Then, mix 3 tablespoons of flour with the bacon fat or butter in a saucepan. Heat it over medium, stirring constantly for 2-3 minutes. This step is key for a smooth roux.
When the roux is ready, add 2 cups of chicken broth (or water and clam juice) slowly. Whisk hard as it simmers for 5-7 minutes. This makes it thick and creamy.
To make it even creamier, add 3 cups of half-and-half (or heavy cream). Heat it gently, but don’t boil. The roux blends the dairy perfectly, making the soup rich and smooth.
Creating a perfect roux takes patience and attention. Stir constantly and let the flavors mix well. This will make your seafood chowder recipe or creamy seafood soup unforgettable.
Choosing and Preparing Your Seafood
Creating a tasty seafood chowder starts with the quality and prep of your seafood. Whether you choose fresh or frozen, a few tips can make your chowder perfect.
Fresh vs. Frozen Options
Fresh and frozen seafood both work well in seafood chowder. Frozen shrimp, already cooked and deveined, is a convenient choice. Frozen seafood can be as tasty as fresh if it’s high-quality and handled right.
Proper Thawing Techniques
Thaw frozen seafood safely in the fridge overnight or under cold water. Don’t let it sit at room temperature, as it can grow bacteria and affect texture.
Cutting and Portioning
After thawing, prepare your seafood well. Cut cod or white fish into small pieces and remove shrimp tails. Canned baby clams are a good, affordable choice for your seafood chowder.
By carefully picking and preparing your seafood, you’ll make a fantastic seafood chowder. It will highlight the best of coastal seafood recipes.
Step-by-Step Seafood Chowder Recipe
Get ready to enjoy a seafood chowder recipe that feels like a trip to New England. This simple guide will help you make a tasty chowder that everyone will love.
Start by cooking crispy bacon in a big pot or Dutch oven. Once it’s crispy, take the bacon out, leaving the fat behind. Then, sauté the onions and celery in the bacon fat until they’re soft and smell good.
Next, make the roux. Mix in flour and cook for a minute or two. Slowly add seafood stock, stirring constantly to avoid lumps. Add potatoes, thyme, and bay leaf. Let it simmer until the potatoes are soft.
- Add the cod first. Let it cook in the broth until it’s done, about 5-7 minutes.
- Then, add the shrimp. Cook for 2-3 minutes, until they turn pink.
- Finally, add the clams and heavy cream. Cook for 5 minutes, until the chowder thickens and the clams open.
Remove the bay leaf, add the bacon and parsley, and season with salt and pepper. Your seafood chowder is now ready to serve!
| Ingredient | Amount |
|---|---|
| Bacon | 4 slices |
| Yellow onion, chopped | 1 cup |
| Celery, diced | 1 cup |
| All-purpose flour | 1/4 cup |
| Seafood stock | 2 cups |
| Yukon Gold potatoes, diced | 2 cups |
| Thyme | 1 tsp |
| Bay leaf | 1 |
| Cod, cubed | 1 cup |
| Shrimp, peeled and deveined | 1/2 pound |
| Littleneck clams, shucked | 1/2 pound |
| Heavy cream | 1/2 cup |
| Fresh parsley, chopped | 1/4 cup |
| Salt and pepper | to taste |
This seafood chowder recipe takes about 45 minutes to make and serves 4. It has a rich broth, tender seafood, and soft potatoes. It’s sure to be a hit with your family.
Making the Creamy Base
Making a creamy base is crucial for a great seafood chowder. Begin by cooking smoky bacon or pancetta until crispy. Then, sauté diced onions and celery until they’re soft and smell good. Add minced garlic for extra flavor, then mix in flour to make a roux.
Bacon and Vegetable Foundation
Pour in seafood or chicken stock slowly, stirring well to avoid lumps. Add diced potatoes and fresh thyme or bay leaf for flavor. Let it simmer until the potatoes are soft and the flavors blend well.
Adding Stock and Cream
For a creamy texture, add heavy cream or half-and-half towards the end. This will make your seafood chowder rich and creamy. Season with salt and freshly ground black pepper to taste.
| Ingredient | Amount |
|---|---|
| Diced bacon or pancetta | 150 g (5 oz) |
| Mixed seafood (shrimp, salmon, white fish, shellfish) | 1 kg (2 lb) |
| Seafood or chicken broth | 1.5 liters (6 cups) |
| White wine (optional) | 200 ml (¾ cups) |
| Heavy cream | 500 ml (2 cups) |
Follow these steps for a delicious, creamy seafood soup. It’s a mix of savory bacon, tender veggies, and a rich dairy base. It’s a comforting dish that’s sure to please everyone.
Cooking Times for Different Seafood
Timing is key when making a tasty seafood chowder. The recipe includes cod, shrimp, and baby clams, each needing different cooking times. Knowing these times helps you make a balanced seafood stew or fish soup.
Begin by adding cod to the chowder and cook for about 5 minutes. This cooks the fish without making it dry. Then, add the shrimp and simmer for 3 more minutes. Watch the shrimp closely to avoid them becoming tough.
Canned baby clams don’t need cooking since they’re already pre-cooked. Just heat them up towards the end to blend with the other flavors.
The cooking times might change based on the seafood’s size and thickness. Adjust the times to ensure each seafood is cooked just right. This prevents overcooking or undercooking, keeping your dish perfect.
| Seafood Type | Cooking Time |
|---|---|
| Cod | 5 minutes |
| Shrimp | 3 minutes |
| Canned Baby Clams | Heated through |
By watching the cooking times for each seafood, you can make a delicious seafood chowder. Adjust the times as needed to ensure your dish is perfectly cooked every time.
How to Achieve the Perfect Consistency
Getting the right consistency in your seafood chowder recipe is key for a great dish. A few simple tips can help your creamy seafood soup be just right. This means it will be thick enough and have the right texture.
Thickening Tips
Making a good roux is the first step to a thick chowder. Mix flour and fat slowly and add stock little by little to avoid clumps. For a gluten-free version, mix 2 tablespoons of cornstarch with warm water and add it to the chowder towards the end.
Using starchy potatoes like russets can also thicken your chowder naturally. As they cook, they release starches that make the soup creamy. You can mash some potatoes against the pot’s side to thicken it more.
Troubleshooting Common Issues
- If your chowder is too thick, add more seafood stock or broth to thin it out.
- If it’s too thin, simmer it longer to let flavors concentrate and potatoes thicken it.
- For extra thickness, stir in a bit of heavy cream or half-and-half towards the end.
By using these tips, you can get the perfect consistency in your seafood chowder recipe. This will make your meal truly satisfying and comforting.
Substitutions and Variations
This seafood chowder recipe is very flexible. You can try different seafood types for a unique taste. Adding lobster or crab gives it a special coastal flavor.
Want a non-pork option? Use 3 tablespoons of butter instead of bacon for a rich taste. For a lighter version, swap heavy cream with half-and-half. But, don’t use regular milk as it changes the texture.
| Chowder Variation | Calories (per 1 cup) | Fat (g) | Sodium (mg) | Protein (g) |
|---|---|---|---|---|
| Creamy Vegetable Chowder | 205 | 10 | 956 | 6 |
| Simple Shrimp Chowder | 268 | 12 | 901 | 16 |
| Cheddar Seafood Chowder | 309 | 14 | 981 | 26 |
| Creamy Asparagus Chowder | 187 | 8 | 491 | 7 |
| Halibut & Potato Chowder | 316 | 16 | 671 | 16 |
Whether you like lobster chowder, crab chowder, or other seafood mixes, this recipe is a hit. It’s a great addition to your coastal seafood recipes. Be creative and enjoy the tasty results!
Storage and Reheating Guidelines
Enjoying a delicious seafood chowder is just the start. Proper storage and reheating ensure you can enjoy your homemade seafood chowder or stew again and again.
Refrigeration Tips
Keep your seafood chowder fresh by storing leftovers in an airtight container in the fridge. It stays good for 3-4 days. To reheat, put it in a saucepan over low heat, stirring often to avoid scorching.
Freezing Instructions
Seafood chowder can be frozen for longer storage, though it might change a bit. Cool it down, then put it in an airtight, freezer-safe container or bag. It freezes well for 2-3 months. Thaw it in the fridge overnight before reheating on the stovetop, stirring often.
| Storage Method | Shelf Life |
|---|---|
| Refrigerated | 3-4 days |
| Frozen | 2-3 months |
By following these simple tips, you can enjoy the tasty flavors of your homemade seafood chowder recipe or seafood stew again and again. Enjoy!
Serving Suggestions and Pairings
When serving your homemade coastal seafood chowder, there are many tasty options. Start by serving it hot, with fresh parsley or chives on top. This adds a bright touch.
Pair the chowder with a crusty bread, like sourdough or garlic bread. It’s perfect for dipping into the creamy broth. Oyster crackers also add a nice crunch that goes well with the seafood.
For a side, try a light salad or steamed veggies. They offer a cool contrast to the rich new england clam chowder. A crisp white wine or light beer can also add a refreshing touch to your meal.
“The perfect seafood chowder is a comfort food masterpiece, and the right pairings can truly elevate the dining experience.” – Chef Emily Simmons
These suggestions will make your coastal seafood chowder the highlight of any meal, whether it’s a cozy night in or a gathering.
Tips for Making Restaurant-Quality Chowder
Want to make your seafood chowder as good as a restaurant’s? Follow these expert tips. The secret is using top-notch ingredients and paying close attention to every step.
Begin with a great seafood stock or clam juice. It gives your chowder a rich, real seafood taste. Also, season the seafood well before adding it. A bit of salt, pepper, lemon, or herbs can really bring out the flavors.
Let the chowder sit for a few minutes before serving. This lets the flavors mix and settle, making the taste more balanced. And don’t forget to tweak the seasoning at the end. A little salt, lemon, or herbs can make a huge difference.
| Ingredient | Quantity |
|---|---|
| Seafood stock or clam juice | 4 cups |
| Seafood (e.g., shrimp, scallops, white fish) | 1-2 lbs, seasoned |
| Salt and pepper | To taste |
| Fresh herbs (e.g., thyme, parsley) | As desired |
| Lemon juice | 1-2 tbsp |
By using these tips, you’ll make a seafood chowder that’s as good as any restaurant’s.
“The secret to a great seafood chowder is in the quality of the ingredients and the attention to detail in the cooking process.”
Common Mistakes to Avoid
Making the perfect seafood chowder needs careful attention. Stay away from these common mistakes to make your homemade chowder a hit:
- Don’t overcook the seafood – It should be tender and full of flavor. Cook it gently for 7-9 minutes to keep it soft and juicy.
- Don’t rush making the roux – It’s important for the chowder’s creamy texture. Take your time to get it right.
- Be careful when reheating – Overheating can cause the cream to separate. Reheat slowly and gently.
- Don’t use milk instead of cream – It will make the chowder too thin and less rich.
Focus on these details, and your seafood chowder will taste like it’s from a restaurant. With the right steps, you can make a delicious, comforting bowl of seafood chowder that everyone will love.
| Mistake | Proper Technique |
|---|---|
| Overfilling the pan while cooking seafood | Cook seafood at a slow simmer for 7-9 minutes instead of high heat |
| Inaccurate measurements | Measure ingredients precisely for best results |
| Stirring food too much | Focus on browning one side thoroughly before flipping |
| Improper thawing of frozen seafood | Thaw seafood properly and allow to come to room temperature before cooking |
Avoiding these mistakes will help you make a seafood chowder that’s full of flavor and texture. Enjoy your delicious homemade chowder!
Conclusion
This seafood chowder recipe is a delightful and comforting meal you can make at home. It has rich flavors and a creamy texture. It’s sure to become a favorite among seafood lovers.
The recipe is flexible, so you can make it your own. It fits well in your coastal seafood recipes collection. This makes it a versatile dish for any occasion.
Looking for a cozy winter dinner or a taste of the sea? This seafood chowder is perfect. Follow the easy steps and use the key ingredients to make a dish that rivals restaurants. Enjoy the fresh seafood, velvety broth, and the mix of herbs and spices.
Make this seafood chowder a staple in your cooking. Enjoy making it and savor the comforting flavors. It will take you to the coastal areas where seafood chowder is a favorite.