Seafood Chowder
Soup Recipes

Creamy Seafood Chowder

Cooks in 45 Minutes Difficulty Medium 0 comments This post may contain affiliate links. Please read our disclosure policy.
4.3 from 8 votes

Chowder Evolution: What Sets it Apart?

Indulge in the warmth of my delightful Seafood Chowder recipe, a culinary symphony of fresh ingredients that transforms into a creamy, smoky masterpiece in just 45 minutes. This New England-inspired chowder is not just a meal; it’s an experience, customizable to suit your seafood preferences. Let’s dive into the comforting embrace of this easy-to-make Seafood Chowder!

Description of the Recipe

Escape into the rich embrace of a creamy seafood chowder, where bacon sizzles, potatoes soften, and an ensemble of seafood dances in a velvety sea of goodness. The magic unfolds in a pot, where the symphony of ingredients creates a culinary masterpiece that’s both comforting and customizable.

Easy Seafood Chowder Recipe Ingredients

  • Bacon
  • Diced onion
  • Diced celery
  • Large potatoes, diced and peeled
  • All-purpose plain flour
  • Milk
  • Firm white fish
  • Shellfish (shrimp, prawns, mussels, or clams)
  • Corn
  • Fresh parsley
  • Salt
  • Pepper
  • Oyster crackers (optional)

Seafood Chowder Symphony – A Step-by-Step Melody

  1. Begin the symphony by sautéing bacon until crispy. Let the bacon sing its sizzle for 3-4 minutes.
  2. As the bacon takes a bow, drain excess grease, leaving a tablespoon for flavor.
  3. Enter the onion and celery, dancing gracefully in the bacon-infused pot. Sauté until soft, 3-4 minutes.
  4. The potatoes join the dance, followed by a sprinkle of flour. Stir until the flour harmonizes with the ingredients.
  5. Pour in the milk, letting the symphony rise to a steaming crescendo. Stir often, avoiding a boiling point.
  6. Let the melody simmer, uncovering the pot for 10-15 minutes, as the soup thickens to perfection.
  7. Introduce the stars of the show – fish, shellfish, corn, and the returning bacon. Let the flavors intertwine below boiling for 5-10 minutes.
  8. Season with salt and pepper, ensuring a savory finale.
  9. Garnish with fresh parsley, serve with oyster crackers, and let the Seafood Chowder Symphony enchant your taste buds.

Best Seafood Chowder Recipe Tips

  • Customize your seafood selection for a personalized chowder experience.
  • Chop fish evenly to ensure a harmonious cook time.
  • Maintain a simmer, avoiding a boiling point when adding milk.
  • Choose bacon wisely for the right amount of sautéing fat.
  • Guard against overcooking seafood; 5-7 minutes is the sweet spot.

How to Store and Reheat the Chowder

Refrigeration:

  • Store in an airtight container for 3-4 days. Freezing:
  • Freeze in an airtight container, leaving space for expansion.
  • Label with the date for up to 4 months. Reheating:
  • Thaw in the refrigerator.
  • Reheat on the stovetop over low to medium heat, stirring gently.

What is Chowder?

Chowder, a rich soup with a creamy base, welcomes seafood and vegetables into its comforting embrace. While clam chowder leads the way, my Seafood Chowder offers a versatile twist.

Additional Tips:

  1. Thicken with a roux for added flavor.
  2. Use heavy cream for freezing.
  3. Store for 3-4 days; reheat over low heat.
  4. Explore variations with clams, shrimp, scallops, lobster, or salmon.

Creamy Seafood Chowder

4.3 from 8 votes
Recipe by Cookingpoint.net Course: SoupsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

496

kcal
Total time

45

minutes

Indulge in a bowl of my easy New England Seafood Chowder, a symphony of flavors ready in just 45 minutes.

Ingredients

  • 2 slices bacon

  • 1 yellow onion, diced

  • 1 stalk celery, diced

  • 3 medium white potatoes, diced and peeled

  • ¼ cup all-purpose plain flour

  • 4 cups milk

  • 1 cup firm white fish

  • ½ pound shellfish (shrimp, prawns, mussels, or clams)

  • ½ cup corn

  • 1 Tablespoon fresh parsley

  • ½ teaspoon salt

  • ½ teaspoon pepper

Directions

  • Sauté bacon until crispy, 3-4 minutes. Remove and set aside.
  • Drain excess grease, leaving 1 tablespoon in the pot.
  • Sauté onions and celery until soft, 3-4 minutes.
  • Add potatoes; sauté for 1-2 minutes. Reduce heat to low.
  • Add flour; stir until moistened. Pour in milk, increase heat to medium, and stir until steaming.
  • Simmer uncovered for 10-15 minutes until potatoes are nearly tender. Add fish, shellfish, corn, and bacon.
  • Heat below boiling for 5-10 minutes until fish is cooked. Season with salt and pepper.
  • Serve with fresh parsley; enjoy with crackers or good-quality bread.

Notes

  • Customize seafood choices.
  • Ensure even fish chopping for consistent cooking.
  • Avoid overcooking seafood; 5-7 minutes is ideal.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 4
  • Calories: 496kcal
  • Carbohydrates: 25g
  • Protein: 62g
  • Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 271mg
  • Sodium: 1040mg
  • Potassium: 1426mg
  • Fiber: 1g
  • Sugar: 14g

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