Warm, hearty, and bursting with flavor, seafood chowder is the ultimate comfort food. Whether you’re hosting a dinner party or cozying up on a chilly evening, this creamy dish, packed with fresh seafood and wholesome ingredients, will always impress.
How to Make Seafood Chowder
Crafting a delicious seafood chowder at home is easier than you might think. With a handful of fresh ingredients and a few simple steps, you’ll have a rich and creamy soup that’s as satisfying as it is comforting.
Step-by-Step Instructions
- Prep the Seafood: Rinse and cut seafood into bite-sized pieces, ensuring all shells are removed.
- Cook the Bacon: Sauté diced bacon in a large pot until crispy, then set aside.
- Sauté Vegetables: In the same pot, cook onions, celery, and carrots until tender.
- Make the Base: Add butter and flour to the vegetables to create a roux, then slowly stir in broth and milk.
- Add Potatoes: Stir in diced potatoes and simmer until tender.
- Cook the Seafood: Gently add seafood to the pot, cooking until just done.
- Season and Serve: Stir in cream, cooked bacon, and seasonings. Serve hot with crusty bread.
Seafood Chowder
6
servings15
minutes30
minutesIngredients
1 lb mixed seafood (shrimp, scallops, fish, clams, etc.)
4 slices bacon, diced
1 medium onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced
2 tbsp butter
2 tbsp all-purpose flour
3 cups chicken or seafood broth
1 1/2 cups milk
2 medium potatoes, peeled and diced
1 cup heavy cream
Salt and pepper, to taste
1 tsp Old Bay seasoning or thyme (optional)
Directions
- Fry the diced bacon in a large pot over medium heat until it becomes crispy. Remove and set aside.
- Add onions, celery, and carrots to the pot, cooking in the bacon fat until softened.
- Stir in butter and flour, cooking for 1 minute. Slowly whisk in broth and milk, ensuring no lumps.
- Add diced potatoes and simmer until they are tender, about 10 minutes.
- Add seafood and cook until just done, about 5 minutes.
- Stir in heavy cream, cooked bacon, and seasonings. Adjust salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
FAQ
Q: Can I use frozen seafood?
A: Absolutely! Ensure the seafood is fully thawed before adding it to the chowder for uniform cooking.
Q: How do I store leftovers?
A: Place leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat on the stovetop to prevent the seafood from overcooking.
Q: Is it possible to prepare this dish in advance?
A: Yes, you can prepare the base ahead of time. Introduce the seafood and cream while reheating to preserve their freshness and texture.
