Dive into a bowl of comfort with this rich and creamy seafood chowder. Featuring a medley of fresh seafood, aromatic herbs, and a velvety base, this dish is perfect for any seafood lover. Whether you’re hosting a dinner party or enjoying a quiet night in, this chowder is sure to impress and satisfy your cravings for a warm, hearty meal.
Ingredients
Servings and Cooking Time
This seafood chowder recipe serves 4. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
One serving of this seafood chowder (approximately 1 cup) contains about 320 calories, 15g fat, 25g protein, 20g carbohydrates, and 500mg sodium. This value is based on one person.
Step-by-Step Cooking Process
1. In a large pot, melt 2 tablespoons of butter over medium heat. 2. Add 1 chopped onion and 2 minced garlic cloves, sauté until translucent. 3. Stir in 2 diced potatoes and cook for 5 minutes. 4. Pour in 4 cups of seafood stock and bring to a boil. 5. Reduce heat and simmer until potatoes are tender, about 10 minutes. 6. Add 1 cup of heavy cream and stir well. 7. Incorporate 1 cup of shrimp, 1 cup of clams, and 1 cup of diced fish. 8. Season with salt, pepper, and 1 tablespoon of fresh dill. 9. Cook for an additional 5-7 minutes until seafood is cooked through. 10. Serve hot, garnished with fresh parsley. 
Alternative Ingredients
Feel free to substitute heavy cream with coconut milk for a lighter version. You can also use frozen seafood if fresh ingredients are unavailable, ensuring convenience without sacrificing flavor.
Serving and Pairings
This seafood chowder pairs excellently with crusty bread or garlic bread for dipping. A fresh green salad also complements the rich flavors of the chowder beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or cream if it thickens too much. This chowder can be frozen for up to 2 months, but the seafood’s texture may change.
Cooking Mistakes
- Overcooking seafood can make it rubbery, so add it towards the end of cooking.
- Not seasoning properly can lead to bland chowder; taste and adjust as needed.
- Using too much cream can overpower the seafood flavor; balance is key.
- Skipping the sautéing step may result in a lack of depth in flavor.
- Not letting the chowder simmer long enough can leave the potatoes undercooked.
Helpful Tips
- Use fresh seafood for the best flavor and texture.
- Experiment with herbs like thyme or bay leaves for added aroma.
- For a spicier chowder, add a pinch of cayenne pepper.
- Top with a squeeze of lemon for a fresh finish.
FAQs
Can I make seafood chowder ahead of time?
Yes, seafood chowder can be made ahead of time and stored in the refrigerator. The flavors often deepen overnight, making it even more delicious when reheated.
What types of seafood work best?
You can use a variety of seafood, such as shrimp, scallops, clams, and white fish. Adjust based on your preferences and what’s available.
Is it possible to make a vegetarian version?
Absolutely! Substitute seafood with hearty vegetables and use vegetable stock instead of seafood stock for a delicious vegetarian chowder.
How can I thicken the chowder?
If you prefer a thicker chowder, you can mash some of the potatoes or add a cornstarch slurry (cornstarch mixed with water) during cooking.
Can I freeze this chowder?
Yes, you can freeze seafood chowder for up to 2 months. However, the texture of the seafood may change when reheated, so consider adding fresh seafood when serving if possible.
Conclusion
This seafood chowder recipe is a delightful way to enjoy the flavors of the ocean in a warm, comforting dish. Perfect for any occasion, it promises to be a hit at your table. Enjoy the creamy goodness and the vibrant taste of fresh seafood that will leave everyone satisfied!
Seafood Chowder Recipe
Ingredients
- 2 tablespoons butter
- 1 chopped onion
- 2 minced garlic cloves
- 2 diced potatoes
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup shrimp
- 1 cup clams
- 1 cup diced fish
- Salt and pepper to taste
- 1 tablespoon fresh dill
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in seafood stock and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add heavy cream and stir well.
- Incorporate shrimp, clams, and diced fish.
- Season with salt, pepper, and fresh dill.
- Cook for an additional 5-7 minutes until seafood is cooked through.
- Serve hot, garnished with fresh parsley.
Nutrition
