Seafood chowder is a comforting, hearty dish that’s perfect for any time of year. This rich and creamy chowder is packed with a variety of seafood, tender vegetables, and flavorful seasonings, making it a satisfying meal that’s sure to impress. Whether you’re looking to warm up on a chilly evening or treat yourself to a special dinner, this seafood chowder is a perfect choice.
Ingredients for Seafood Chowder
- ¼ cup butter: Adds richness and depth of flavor to the base of the chowder.
- 1 medium onion, diced: Provides a sweet and savory base.
- 1 teaspoon Old Bay seasoning: Adds a classic seafood seasoning blend with a touch of spice.
- ¼ teaspoon thyme: Adds an earthy, aromatic flavor to the chowder.
- ¼ cup all-purpose flour: Helps thicken the chowder, creating a creamy texture.
- 1 stalk celery, sliced: Adds a subtle crunch and flavor.
- 1 carrot, sliced: Provides a slight sweetness and color to the chowder.
- 1 pound potatoes, peeled and cubed: Adds substance and thickness to the chowder.
- ½ cup corn: Adds sweetness and texture.
- 5 cups seafood or chicken broth: The base of the chowder, providing depth of flavor.
- ½ cup white grape juice: Adds a subtle sweetness and acidity to balance the flavors.
- 8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped into pieces: Adds a mild, flaky texture.
- 8 ounces scallops: Adds sweetness and a tender texture.
- 12 ounces shrimp, peeled and deveined: Adds a firm, succulent bite to the chowder.
- 6 ½ ounces chopped clams, canned and drained: Adds briny flavor and richness.
- 2 cups heavy cream: Creates a rich, creamy texture.
- 1 tablespoon parsley, chopped: Adds freshness and color to the finished dish.
Instructions: How to Make Seafood Chowder
Step 1: Sauté the Vegetables
- Melt the Butter:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Cook the Onions:
- Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add Seasonings:
- Stir in the Old Bay seasoning and thyme and cook for 1 minute, until fragrant.
Step 2: Create the Base
- Add the Flour:
- Sprinkle the all-purpose flour over the onions and stir to combine. Cook for 2-3 minutes, stirring constantly, to form a roux.
- Add Vegetables:
- Add the sliced celery, carrot, and cubed potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Add the Corn and Broth:
- Stir in the corn and pour in the seafood or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
Step 3: Add the Seafood and Cream
- Add the White Grape Juice:
- Stir in the white grape juice and let it simmer for a few minutes to infuse the flavors.
- Add the Seafood:
- Gently add the white fish, scallops, shrimp, and chopped clams to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and opaque.
- Stir in the Cream:
- Gradually add the heavy cream and stir gently to combine. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. Do not let it boil, as this can cause the cream to curdle.
Step 4: Serve the Chowder
- Garnish and Serve:
- Ladle the chowder into bowls and garnish with chopped parsley. Serve hot, with crusty bread or oyster crackers on the side.
🍽 Cook’s Notes & Tips
- Seafood Selection: Feel free to mix and match your favorite seafood, such as lobster or crab, in addition to or instead of the listed options.
- Broth Choice: Seafood broth will give the chowder a more pronounced seafood flavor, but chicken broth works well if you prefer a milder taste.
- Thickening: If you prefer a thicker chowder, you can increase the amount of flour or add a slurry made from cornstarch and water.
- Reheating: Reheat the chowder gently over low heat to avoid curdling the cream.
🍲 Variations of Seafood Chowder
Here are some ways to customize your seafood chowder:
- Spicy Seafood Chowder: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Bacon Seafood Chowder: Sauté diced bacon along with the onions for a smoky, savory flavor.
- Corn and Potato Chowder: Increase the amount of corn and potatoes for a heartier, more vegetable-forward chowder.
- Lemon-Dill Chowder: Add a squeeze of fresh lemon juice and a sprinkle of dill to brighten the flavors.
Frequently Asked Questions (FAQs)
1. Can I use frozen seafood?
Yes, you can use frozen seafood. Make sure it is fully thawed and drained before adding it to the chowder to avoid excess water diluting the flavor.
2. How do I store leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
3. Can I make this chowder ahead of time?
Yes, you can prepare the chowder up to the point of adding the seafood. Refrigerate the base, then reheat and add the seafood just before serving to ensure it stays tender.
4. Can I freeze seafood chowder?
It’s not recommended to freeze chowder with cream, as the texture may change upon thawing. If you plan to freeze it, prepare the chowder without the cream and add it after reheating.
5. What can I serve with seafood chowder?
This chowder pairs well with crusty bread, oyster crackers, or a simple green salad.
A Rich and Flavorful Chowder
This Seafood Chowder is a comforting, rich, and flavorful dish that’s perfect for any occasion. The combination of tender seafood, hearty vegetables, and a creamy broth makes it a satisfying and delicious meal. Whether you’re serving it as a main course or a starter, this chowder is sure to impress with its depth of flavor and creamy texture.
So gather your ingredients and enjoy a bowl of this delicious, homemade seafood chowder that’s sure to warm you up and leave you feeling satisfied!
