Seafood Chowder

Grab your favorite bowl and help yourself to a few ladles of thick, rich, creamy Seafood Chowder to warm your heart and belly with an almost decadent combination of red potatoes, celery, shrimp, lobster, fish, scallops, crab, clams, and oysters. I can promise you if you enjoy seafood, this remarkably simple, easy to follow the recipe for Seafood Chowder is going to make your day.

When I was a child, I loved it when my father would make his Chowder. After all, it was one of my favorites that he cooked… Sometimes he would make what he called a “Fisherman’s Chowder,” which was utterly delicious even though the only seafood ingredient would be fish he had caught when he took the boat out that day.

Chowder is an extremely forgiving and friendly recipe that has generated several variations over the years ranging from extremely traditional to a simple recipe that includes potatoes and only corn (Potato Chowder), so believe it or not, you can pretty much add or omit ingredients and change this recipe to suit your taste and budget very easily.

I love seafood, so below, you will find my recipe does contain shrimp, lobster, fresh fish, scallops, crab meat, and clams. I always say, Go big if you can and enjoy what you love. The recipe may be a little extravagant; however, the directions and method fairly easily follow.

Seafood Chowder Recipe

• Three tablespoons unsalted butter

• Two medium onions, roughly diced

• Four stalks of green celery, sliced

• Six cups shrimp or fish stock

• juice of one lemon

• Six sprigs fresh dill, chopped

• A pinch of tarragon

• Two dried bay leaves

• Kosher salt, to taste

• freshly ground black peppercorns, to taste

• Eight small red potatoes, skin on, cut into 1×1 inch pieces

• Three pounds of seafood mix (shrimp, lobster, fish, scallops, crab, clams, oysters)

• One and 1/2 cups heavy cream

• chopped fresh flat-leaf parsley

Instructions

1. In a large stockpot, melt butter over medium heat; sauté celery and onion for about 4 minutes. Add 6 cups of fish stock or shrimp stock, lemon juice, chopped dill, a pinch of tarragon, bay leaves, kosher salt, and freshly ground peppercorns to taste. Next, add red potatoes and cook for about 20 minutes.

2. Add your choice of seafood a mix such as shrimp, lobster, fish scallops, crab, clams, oysters whatever you desire. Be sure not to overcook seafood as it cooks very fast about 5-7 minutes in the simmering soup will be more than enough to thoroughly cook most seafood.

3. Completely remove from heat and let set on a heat resistant area for about 8-10 minutes while the Seafood Chowder slightly cools.

4. Once 8-10 minutes have passed slowly add heavy cream a little at a time and any additional salt and pepper you may desire.

5. Place in desired serving bowls and garnish with fresh parsley.

Notes:

1. You can easily make homemade shrimp or fish stock, and there are several great recipes on the net. However, in a pinch, most local grocers also sell it.

2. If you cannot purchase fresh seafood, you may also substitute quality frozen seafood, be sure to look if it’s raw or cooked to adjust time as not to under or overcook.

3. Heavy cream may also be substituted with half and half. You may need to use a thickener to make Chowder desired thickness.

Seafood Chowder

Heidy L. McCallum

Grab your favorite bowl and help yourself to a few ladles of thick, rich, creamy Seafood Chowder to warm your heart and belly with an almost decadent combination of red potatoes, celery, shrimp, lobster, fish, scallops, crab, clams, and oysters.

5 from 6 votes

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine American

Servings 8 People

Calories 391 kcal

Ingredients

  

1x2x3x

• 3 tablespoons unsalted butter
• 1 large onion roughly diced
• 4 stalks green celery sliced
• 6 cups shrimp or fish stock
• 1 lemon juice of
• 6 sprigs fresh dill chopped
• 1 pinch tarragon
• 2 bay leaves
• Kosher salt to taste
• freshly ground black peppercorns to taste
• 8 small red potatoes skin on, cut into 1×1 inch pieces
• 3 pounds seafood mix shrimp, lobster, fish, scallops, crab, clams, oysters
• 1½ cups heavy cream
• ¼ cup flat-leaf parsley

Instructions

 

• In a large stockpot, melt butter over medium heat; sauté celery and onion for about 4 minutes. Add 6 cups of fish stock or shrimp stock, lemon juice, chopped dill, a pinch of tarragon, bay leaves, kosher salt, and freshly ground peppercorns to taste. Next, add red potatoes and cook for about 20 minutes.
• Add your choice of seafood a mix such as shrimp, lobster, fish scallops, crab, clams, oysters whatever you desire. Be sure not to overcook seafood as it cooks very fast about 5-7 minutes in the simmering soup will be more than enough to thoroughly cook most seafood.
• Completely remove from heat and let set on a heat resistant area for about 8-10 minutes while the Seafood Chowder slightly cools.
• Once 8-10 minutes have passed slowly add heavy cream a little at a time and any additional salt and pepper you may desire
• Place in desired serving bowls and garnish with fresh parsley.

Notes

1. You can easily make homemade shrimp or fish stock and there are several great recipes on the net, however, in a pinch most local grocers also sell it.
2. If you are unable to purchase fresh seafood you may also substitute quality frozen seafood, be sure to look if it’s raw or cooked to adjust time as not to under or overcook.
3. Heavy cream may also be substituted with half and the half, you may need to use a thickener to make Chowder desired thickness.

Nutrition

Serving: 01Calories: 391kcalCarbohydrates: 33gProtein: 16gFat: 22gSaturated Fat: 13gCholesterol: 90mgSodium: 1004mgPotassium: 1159mgFiber: 4gSugar: 4gVitamin A: 1076IUVitamin C: 30mgCalcium: 142mgIron: 2mg

Keyword Chowder, Seafood

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