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Seafood Chowder

Seafood Chowder
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This creamy Seafood Chowder is a quick and comforting meal bursting with fresh seafood flavors. Combining tender white fish fillets, shrimp, clams, and creamy potatoes in a velvety broth enriched with heavy cream and herbs, it provides a hearty and satisfying dish perfect for any season.

Ingredients

Scale

Seafood

  • 1 lb mixed seafood (white fish fillets, shrimp, clams)

Vegetables & Aromatics

  • 2 cups diced potatoes
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced

Liquids & Dairy

  • 4 cups fish stock or broth
  • 1 cup heavy cream or half-and-half

Fats & Seasonings

  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • Bacon, cooked and crumbled (optional)

Optional Add-ins

  • 1 tsp cayenne pepper or diced jalapeños (for spicy kick)
  • 1 tbsp lemon juice
  • Scallops or crab meat (for extra seafood variety)

Instructions

  1. Prepare the Aromatics: Melt butter in a large pot over medium heat. Add diced onions, celery, and garlic. Sauté until soft and fragrant, forming the flavorful base for the chowder’s broth.
  2. Cook the Potatoes: Add diced potatoes and fish stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
  3. Add the Seafood: Gently stir in the mixed seafood. Cover and simmer for a few minutes until the fish is opaque and shrimp turn pink, indicating they are cooked through.
  4. Finish with Cream and Seasonings: Lower the heat and stir in heavy cream, fresh parsley, thyme, salt, and pepper. Warm through gently without boiling to prevent curdling. Adjust seasoning as needed.
  5. Optional Add-ons: Stir in crispy bacon bits or a squeeze of lemon juice just before serving to enhance flavor and brightness.

Notes

  • Use fresh seafood for the best taste and texture.
  • Do not overcook seafood; add it last and cook just until done.
  • Simmer gently after adding cream to avoid curdling.
  • Use high-quality or homemade fish stock to deepen broth flavor.
  • Cut potatoes into uniform pieces for even cooking.
  • Frozen seafood works if properly thawed and drained.
  • To thicken chowder, use potato starch or cornstarch slurry instead of flour for gluten-free option.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Freeze in freezer-safe containers with headspace; best within 2 months.
  • Reheat gently on stovetop, stirring frequently; avoid high power microwaving.

Nutrition

Keywords: seafood chowder, creamy chowder, quick seafood soup, fish chowder, gluten free soup

Find it online: https://lillysplate.com/seafood-chowder/