Indulge in the rich flavors of this seafood chowder recipe, a delightful blend of fresh seafood and creamy goodness. Perfect for chilly days, this chowder warms the soul and satisfies the palate. Easy to make and loaded with flavor, it’s a dish that will impress family and friends alike. Let’s dive into this comforting recipe that’s sure to become a favorite in your home!
Ingredients
- 1 lb mixed seafood (shrimp, crab, clams)
- 4 cups fish or vegetable stock
- 2 cups heavy cream
- 1 cup potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g of fat, 30g of carbohydrates, and 15g of protein. This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- In a large pot, melt the butter over medium heat.
- Add chopped onions, celery, and garlic; sauté until softened.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in the stock and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add corn and mixed seafood to the pot.
- Pour in the heavy cream and stir well.
- Simmer for an additional 5-10 minutes until seafood is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
If you don’t have certain seafood on hand, feel free to substitute with any other white fish or shellfish. You can also use half-and-half in place of heavy cream for a lighter version. Vegetables like carrots or bell peppers can add extra flavor and nutrition.
Serving and Pairings
This seafood chowder pairs beautifully with crusty bread or a fresh garden salad. Consider serving it with a glass of white wine for a delightful dining experience.
Storage and Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream to restore its creamy consistency. This dish can be frozen, but freezing may alter the texture of the seafood.
Cooking Mistakes
- Don’t overcook the seafood; it should be tender, not rubbery.
- Use fresh, quality seafood for the best flavor.
- Don’t skip the sautéing step; it builds flavor.
- Avoid boiling the soup after adding cream to prevent curdling.
- Be careful with seasoning; taste as you go!
Helpful Tips
- Use homemade stock for richer flavor.
- Let the chowder sit for a few minutes before serving to enhance flavors.
- Garnish with fresh herbs like parsley or dill for a pop of color.
- Experiment with different seafood combinations for variety.
FAQs
Can I use frozen seafood for this chowder?
Yes, frozen seafood works well in this recipe. Just ensure it’s fully thawed before adding it to the chowder to avoid excess water in the dish.
Is this chowder gluten-free?
Yes, this seafood chowder is naturally gluten-free. Just ensure that the stock used is also gluten-free.
How can I thicken the chowder?
For a thicker chowder, you can add a slurry of cornstarch and water or mash some of the potatoes before serving.
Can I make this chowder ahead of time?
Absolutely! This chowder can be made a day in advance, allowing the flavors to meld even more. Just reheat gently before serving.
What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat to enjoy later.
Conclusion
This seafood chowder recipe is a delightful dish that brings the taste of the ocean to your table. With its creamy base and variety of seafood, it’s perfect for warming up on a cool day. Enjoy the flavors and impress your guests with this comforting meal that’s easy to make and utterly satisfying.
Seafood Chowder Recipe
Ingredients
- 1 lb mixed seafood shrimp, crab, clams
- 4 cups fish or vegetable stock
- 2 cups heavy cream
- 1 cup potatoes diced
- 1 cup corn fresh or frozen
- 1 onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add chopped onions, celery, and garlic; sauté until softened.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in the stock and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add corn and mixed seafood to the pot.
- Pour in the heavy cream and stir well.
- Simmer for an additional 5-10 minutes until seafood is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.