Chowder Me Up, Baby! The Ultimate Seafood Soup for Sea Lovers

Brace yourselves, seafood lovers: the best seafood chowder dish is here to make your taste buds happy! This is not just any soup. No, this is a creamy, luscious, seafood-filled bowl of comfort that will have you coming back for seconds (or thirds, no judgment). Whether you’re snuggling up on a rainy day or serving it up to wow guests, this chowder will make you feel like a sophisticated chef, even if your kitchen is a disaster. So grab your spoons, folks; it’s time to plunge in!Check out this seafood chowder recipe for more details.

The Story Behind the Recipe: From Fishermen to Foodies – It’s Been a Journey

Let’s go down memory lane. Consider this: fisherman with salt on their skin and ocean breeze in their hair, bringing in fresh catches for the kitchen. The simple chowder was developed as a way to turn the freshest fish into a pleasant feast. It became a coastal icon, appearing on everything from fishing boats to dining tables. It’s the type of dish that screams, “Yeah, I’m simple, but I’m still pretty awesome,” which, to be honest, is exactly what we want in a chowder. Simple ingredients, lots of flavor, and a touch of history to make you feel especially sophisticated, check out this article on the origins of chowder.

Why This Seafood Chowder Recipe Will Be Your Favorite

So, why should this seafood chowder become your go-to recipe? First and foremost, it is ridiculously easy. There’s no need to spend hours in the kitchen preparing this dish; it’ll be done before you can say “yum!” It also appeals to a wide audience. Throw some shrimp, crab, or whatever seafood you’re wanting into a creamy, dreamy soup, and you’ll have a dish as comforting as a warm blanket on a cold day. It’s comfort food that’s much cooler than your average bowl of soup. So go ahead and indulge in some seafood delights while your taste buds have their own little party. You deserve it!

Chowder Me Up, Baby! The Ultimate Seafood Soup for Sea Lovers

Course: SoupCuisine: FrenchDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cook Time

30

minutes

Calories

400

kcal

Ingredients

• ¼ cup butter

• 1 medium onion, diced

• 1 teaspoon Old Bay seasoning

• ¼ teaspoon dried thyme leaves

• ¼ cup all-purpose flour

• 1 rib celery, sliced

• 1 carrot, sliced

• 1 pound potatoes, peeled and cubed

• ½ cup corn kernels

• 5 cups chicken broth or seafood broth

• ½ cup white wine

• 8 ounces white fish (cod, salmon, tilapia, or haddock), cut into chunks

• 8 ounces sea scallops

• 12 ounces medium shrimp, peeled and deveined

• 6.5 ounces chopped clams, canned and drained

• 2 cups heavy whipping cream

• 1 tablespoon chopped fresh parsley

Directions

• Melt butter: In a large pot, melt the butter over medium heat.
• Sauté onions and spices: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in Old Bay seasoning and dried thyme leaves, cooking for another 1-2 minutes to release the flavors.
• Add vegetables: Add the sliced celery, carrot, and cubed potatoes to the pot, stirring to combine with the roux.
• Pour in broth and wine: Gradually the chicken or seafood broth and white wine, stirring to incorporate. Bring the mixture to a simmer, then reduce the heat and let it cook for 10-12 minutes, or until the potatoes are tender.
• Add seafood: Add the chunks of white fish, sea scallops, shrimp, and chopped clams. Cook for 5-7 minutes, until the seafood is fully cooked.
• Stir in cream and corn: Add the heavy whipping cream and corn kernels to the pot, stirring to combine. Let it simmer for another 2-3 minutes, adjusting seasoning as needed.
• ·  Garnish and serve: Stir in the chopped fresh parsley. Serve the soup hot, and enjoy!

Variations to Try

• Spicy Cajun Seafood Chowder:
  Are you prepared to ramp up the heat with our Spicy Cajun Seafood Chowder? A dab of spicy sauce and some Cajun seasoning can give your chowder a little more heat than it already has. To create this version, the creamy base is combined with a flavor that is zesty and smokey, which will cause your taste buds to quiver. The addition of some Andouille sausage is another option for getting the party started off on the right foot. As if you had a Cajun celebration right in your bowl!
• Coconut Milk Seafood Chowder:
  Feeling tropical? Swap out the cream for coconut milk to give your seafood chowder a lighter, slightly sweet twist. The coconut milk brings a rich, velvety texture, while still keeping things fresh and bright. Toss in a little lime juice, cilantro, and maybe even some fish sauce for that beachy vibe. You’ll be pretending you’re on a vacation with every spoonful!

Pro Tips for Making the Perfect Seafood Chowder Recipe

• Don’t Overcook the Seafood!
  The key to a great chowder is perfectly cooked fish. You want your shrimp, crab, or fish to be delicate and not rubbery. To do this, add the seafood near the end of the cooking process and cook until opaque. Shrimp will cook in a few minutes, and fish should flake easily when finished. Overcooking fish is the quickest way to damage its texture, so keep an eye out!
• Thicken It Like a Pro!
  If you want a chowder with a rich, creamy consistency, you have a few options. If it’s too thin, make a slurry by combining a spoonful of cornstarch with a little cold water and stirring it into the soup. Alternatively, mash some of the potatoes in the saucepan to organically thicken the chowder. Both ways offer your soup the exact texture without any additional effort!
• Make It Ahead for Extra Flavor!
  If you want a chowder with a rich, creamy consistency, you have a few options. If it’s too thin, make a slurry by combining a spoonful of cornstarch with a little cold water and stirring it into the soup. Alternatively, mash some of the potatoes in the saucepan to organically thicken the chowder. Both ways offer your soup the exact texture without any additional effort!

Storage Tip for Your Seafood Chowder

Your seafood chowder can be stored in the refrigerator for up to two to three days if you put it in an airtight container and preserve it there. If you have any leftovers, you are very fortunate. Remember that seafood is at its most delicious when it is fresh, so make every effort to consume it within the allotted period. When you are ready to prepare it for reheating, do it carefully over low heat, stirring it occasionally, in order to restore its creamy consistency. If, after being stored in the refrigerator, it has become somewhat thick, you may loosen it up by adding a splash of milk or broth. Just remember to take your time when reheating the chowder and give it the attention and care it deserves!

Serving Idea for Your Seafood Chowder

Serve your seafood chowder in large, cozy bowls with a side of crusty, buttery bread to dip. For added color and flavor, sprinkle some fresh parsley or chives over top. Want to step it up a notch? To contrast the richness, pair it with a light, crisp white wine, such as Sauvignon Blanc. If you’re feeling extra, top with oyster crackers or a drizzle of spicy sauce for a wonderful finale. Your guests will be quite impressed!

FAQs for Your Seafood Chowder

1. Can I use frozen seafood for this recipe?
   Absolutely! Frozen fish works just as well as fresh seafood and is quite convenient. Just be sure to defrost it thoroughly before adding it to the chowder to preserve the texture lovely and soft.For more on frozen seafood, check out this guide to frozen seafood.
2. Can I make this seafood chowder ahead of time?
   Yes, you can. In fact, letting it sit overnight can improve the flavor. Simply put it in the refrigerator and reheat gently when ready to serve. If you’re preparing ahead of time, add the seafood near the end because it cooks quickly.
3. Can I make this chowder without cream?
   Half-and-half, coconut milk, or even a mixture of milk and a small amount of butter can be used if you want a lighter version. It will be little less decadent, but still rich and tasty.
4. What seafood should I use?
   Any mix of seafood can be used! It works well with shrimp, crab, scallops, or white fish like haddock or cod. Depending on the type of seafood you select, modify the cooking time.
5. Can I freeze seafood chowder?
   Yes, but in a somewhat different way! Only the broth and vegetables should be frozen; before heated, add the fresh fish. The texture of seafood may change if the entire dish is frozen.
6. What should I serve with seafood chowder?
   Oyster crackers, a light salad, or crusty bread go well with seafood chowder. To bring out the flavors, pair it with a crisp white wine!

Try our Creamy Clam Chowder for another hearty seafood dish!

Enjoy your creamy, flavorful seafood chowder masterpiece!