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Instructions
Step 1: Sauté the Aromatics
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add the onion, celery, and carrots, cooking for about 5 minutes until they soften.
- Stir in the garlic and cook for 30 seconds, until fragrant.
Step 2: Make the Chowder Base
- Sprinkle the flour over the vegetables, stirring continuously for 1 minute to cook out the raw taste.
- Gradually pour in the broth, stirring to combine. Add the potatoes, salt, pepper, paprika, and thyme.
- Bring to a gentle simmer and cook for 10-15 minutes, until the potatoes are tender.
Step 3: Add the Seafood
- Lower the heat to medium-low and carefully add the shrimp, fish, and scallops/clams to the pot.
- Simmer for another 5-7 minutes until the seafood is cooked through (shrimp should turn pink, and fish should flake easily).
Step 4: Finish with Cream
- Reduce heat to low and stir in the heavy cream and milk. Let the chowder warm through for a couple of minutes—do not boil, as this can cause the dairy to curdle.
Step 5: Serve & Enjoy!
- Taste and adjust seasoning if needed. Ladle the creamy seafood chowder into bowls and garnish with chopped fresh parsley and crispy bacon bits. Serve with crusty bread or oyster crackers.
Tips for the Best Seafood Chowder
✔️ Use Fresh or Frozen Seafood – Fresh seafood is ideal, but high-quality frozen shrimp, fish, and scallops work just as well. Thaw before adding to the chowder.
✔️ Don’t Overcook the Seafood – Seafood cooks quickly! Remove from heat as soon as it’s done to keep it tender and juicy.
✔️ Make it Thicker – If you prefer an even thicker chowder, mash some of the potatoes before adding the cream.
✔️ Add Some Heat – A pinch of cayenne pepper or a dash of hot sauce gives the chowder a nice kick.
What to Serve with Seafood Chowder
Pair this comforting dish with:
🥖 Warm Crusty Bread – Perfect for dipping into the creamy broth.
🥗 Light Side Salad – A simple arugula or mixed greens salad balances out the richness.
🍷 White Wine – A crisp Sauvignon Blanc or Chardonnay complements the seafood flavors beautifully.
Storing & Reheating
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Gently – Warm over low heat on the stove, stirring occasionally. Avoid boiling to prevent the dairy from separating.
- Freeze? – Not recommended, as dairy-based soups can become grainy when thawed.
Final Thoughts
This Seafood Chowder is a restaurant-quality dish that’s surprisingly easy to make at home. It’s rich, creamy, and packed with the flavors of the sea. Whether you serve it for a family dinner, special occasion, or cozy night in, it’s bound to be a hit.
Try this recipe today and bring the taste of the coast to your kitchen! 🌊🍲
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