Creamy Seafood Chowder – Easy Comfort Soup
Introduction
Dive into a bowl of warm, comforting Seafood Chowder that’s guaranteed to soothe your soul and tantalize your taste buds. This creamy delight is packed with succulent shrimp, flaky white fish, sweet corn, and velvety potatoes. Let’s explore how to make creamy seafood chowder from scratch and create a dish that will have your family and friends begging for seconds.
Why is it Perfect for You?
This seafood chowder recipe is a game-changer for several reasons:
◾ It’s versatile and can be customized to your liking
◾ Perfect for cozy nights in or impressing guests at a dinner party
◾ Packed with protein and essential nutrients from the seafood
◾ A one-pot meal that’s easy to prepare and clean up
◾ Freezer-friendly for convenient meal prep
Ingredients List
◾ 1 lb mixed seafood (shrimp, white fish, and scallops)
◾ 4 slices bacon, diced
◾ 1 onion, finely chopped
◾ 2 celery stalks, diced
◾ 2 carrots, diced
◾ 3 potatoes, peeled and cubed
◾ 2 cups corn kernels (fresh or frozen)
◾ 4 cups fish stock
◾ 2 cups heavy cream
◾ 2 bay leaves
◾ 1 tsp thyme
◾ Salt and pepper to taste
◾ 2 tbsp butter
◾ 2 tbsp all-purpose flour
◾ Fresh parsley for garnish
Preparation Time and Servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Step-by-Step Instructions
Step 1: Prepare the Base
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot. Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Step 2: Create the Roux
Add butter to the pot and let it melt. Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to create a roux. This will help thicken your chowder and give it that luxurious texture we’re after.
Step 3: Add Liquids and Potatoes
Slowly pour in the fish stock, stirring constantly to prevent lumps from forming. Add the bay leaves, thyme, and cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
Step 4: Incorporate Seafood and Cream
Add the mixed seafood and corn to the pot. Pour in the heavy cream and stir gently. Let the chowder simmer for another 5-7 minutes until the seafood is cooked through. Be careful not to overcook the seafood as it can become tough.
Step 5: Season and Serve
Remove the bay leaves. Taste and adjust the seasoning with salt and pepper. Ladle the hot chowder into bowls, garnish with the crispy bacon bits and fresh parsley. Serve immediately with crusty bread on the side.
Nutritional Information
This creamy seafood chowder is rich in protein, omega-3 fatty acids, and various vitamins and minerals. However, it’s also high in calories and fat due to the cream and bacon.
Calories per Person
Approximately 550-600 calories per serving.
Healthier Alternatives for the Recipe
To make this recipe lighter, consider these substitutions:
◾ Use milk or half-and-half instead of heavy cream
◾ Swap bacon for turkey bacon or omit it entirely
◾ Increase the ratio of vegetables to seafood
◾ Use olive oil instead of butter for the roux
Serving Suggestions
Pair your seafood chowder with:
◾ A crisp green salad
◾ Oyster crackers or croutons
◾ A glass of chilled white wine
◾ Lemon wedges for an extra zing
Common Mistakes to Avoid
◾ Overcooking the seafood, which can make it rubbery
◾ Not seasoning properly – taste as you go
◾ Boiling the chowder after adding cream, which can cause curdling
◾ Using low-quality seafood – freshness is key for the best flavor
Storing Tips for the Recipe
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring occasionally. Avoid microwaving as it can change the texture of the seafood.
FAQs
Can I use frozen seafood for this chowder?
Yes, you can use frozen seafood. Just be sure to thaw it completely and pat it dry before adding it to the chowder.
Is it possible to make this chowder dairy-free?
Absolutely! You can substitute the cream with coconut milk or a non-dairy cream alternative for a dairy-free version.
How can I thicken my chowder if it’s too thin?
If your chowder is too thin, you can make a slurry by mixing equal parts cornstarch and cold water, then stirring it into the simmering chowder until it reaches your desired consistency.
Can I add other types of seafood to this chowder?
Certainly! Feel free to experiment with crab, lobster, or even clams. Just adjust the cooking time accordingly for each type of seafood.
Conclusion
Creating a delicious Seafood Chowder at home is easier than you might think. With this recipe, you’ll be able to serve up a restaurant-quality dish that’s sure to impress. Remember, the key to a great chowder lies in using fresh ingredients and cooking with love. So go ahead, give it a try, and let the comforting aroma of this creamy seafood delight fill your kitchen!
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Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
