Dinner/ Fish and Seafood/ Lunch/ One Pot/Skillet Meals/ Soups/ Soups and Stews/ Uncategorized/ Winter Menu

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 a recipe for Seafood Chowder is going to make your day.

When I was a child, I loved 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.

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 a recipe for Seafood Chowder is going to make your 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

  • 3 tablespoons unsalted butter
  • 2 medium onions, roughly diced
  • 4 stalks of green celery, sliced
  • 6 cups shrimp or fish stock
  • juice of 1 lemon
  • 6 to 8 sprigs fresh dill, chopped
  • A pinch of tarragon
  • 2 dried 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 of seafood mix (shrimp, lobster, fish, scallops, crab, clams, oysters)
  • 1 and 1/2 cups heavy cream
  • chopped fresh flat leaf 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.

 

 

5 from 6 votes
#seafoodchowder, #shrimp, #crab, #fish, #oysters, #clams
Seafood Chowder
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr
 
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.
Course: Main Course
Cuisine: American
Keyword: Chowder, Seafood
Servings: 8 People
Author: Heidy L. McCallum
Ingredients
  • 3 tablespoons unsalted butter
  • 2 medium onions roughly diced
  • 4 stalks of green celery sliced
  • 6 cups shrimp or fish stock
  • juice of 1 lemon
  • 6 to 8 sprigs fresh dill chopped
  • A pinch of tarragon
  • 2 dried 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 of seafood mix shrimp, lobster, fish, scallops, crab, clams, oysters
  • 1 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 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 a 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 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 little at a time and any additional salt and pepper you may desire.
  5. Place in desired serving bowls and garnish with fresh parsley.
Recipe 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.

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11 Comments

  • Reply
    Culinary Flavors
    December 12, 2014 at 2:43 am

    Living in a country surrounded by sea, I learned to love and appreciate seafood. This chowder is right up my alley!

    • Reply
      Heidy L. McCallum
      December 12, 2014 at 3:10 am

      Seafood Chowder is one of my favorites and I am so glad you enjoyed the recipe 🙂

  • Reply
    Nicole Neverman
    December 10, 2014 at 3:00 am

    Oh I just adore this recipe. Seafood chowder is a favorite of mine and I absolutely love the addition of the tarragon. What a fantastic idea! I must make this for my mom when I head up home next week 🙂

  • Reply
    Cindy @ Hun What's for Dinner?
    October 26, 2014 at 2:19 pm

    Gosh, I just want to dive into this chowder, face first! I will be featuring it this week, at Simple Supper Tuesday. I hope you can come party with us again this week, starting Monday at 8pm!

  • Reply
    dishofdailylife
    October 23, 2014 at 4:55 pm

    I can’t even tell you how much I love this recipe!! Chowders are one of my favorite soups and I will definitely be making this! Pinning, stumbling, sharing…awesome recipe! Thanks for sharing it with us at Foodie Fridays!

    • Reply
      Heidy L. McCallum
      December 9, 2014 at 5:23 pm

      Thank you so much for stopping by! Glad you enjoyed the recipe, let me know if you make it!!

  • Reply
    Christine
    October 17, 2014 at 3:49 am

    Wow, it definitely does sound rich, decadent, and satisfying! You take such lovely pictures…I can see why you loved this dish as a child! Thanks for linking up at Foodie Fridays this week!

  • Reply
    Nicole Neverman
    October 16, 2014 at 5:22 pm

    Thank you so much for attending week 6 of #PureBlogLove and linking your fantastic blog post. This looks absolutely wonderful, Heidy!! I ADORE seafood chowder and your recipe looks to die for! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!
    Nicole
    http://picnicnz.blogspot.co.nz/

  • Leave a Reply to Christine Cancel Reply

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