Seafood chowder is a comforting and flavorful dish that is perfect for any occasion. This hearty soup is packed with tender seafood, creamy broth, and savory bacon. It’s easy to make and will surely impress your family and friends.
Why You’ll Love This Recipe?
- Great flavors from the mix of seafood, bacon, and creamy broth.
- Quick and easy to make, perfect for a weeknight dinner.
- Ideal for meal prep and leftovers taste even better the next day.
Ingredient Notes:
- Thick cut bacon diced into small pieces: Adds a smoky flavor and richness to the chowder.
- Small onion, celery stalks, garlic: Provides a flavorful base for the soup.
- All-purpose flour: Thickens the chowder to a creamy consistency.
- Seafood stock: Enhances the seafood flavor in the dish.
- Red potatoes: Adds a hearty and comforting element to the chowder.
- Dried thyme, bay leaves: Adds depth and aroma to the soup.
- Cod, shrimp, whole baby clams: A mix of seafood for variety and flavor.
- Heavy cream: Adds richness and creaminess to the chowder.
- Parsley, salt, and pepper: Seasonings to enhance the overall taste.
Step-By-Step Instructions:
- In a large pot, cook the bacon until crispy. Add in the onion, celery, and garlic, and cook until softened.
- Stir in the flour and cook for a minute to remove the raw flour taste.
- Gradually pour in the seafood stock, stirring constantly to avoid lumps.
- Add the potatoes, thyme, bay leaves, and simmer until the potatoes are tender.
- Stir in the cod, shrimp, and clams, cooking until seafood is cooked through.
- Pour in the heavy cream and parsley, season with salt and pepper.
- Serve hot and enjoy!
Helpful Tips:
- For a thicker chowder, mash some of the potatoes against the pot’s side.
- Don’t overcook the seafood to prevent it from becoming tough.
- Substitute seafood with your favorites like crab or scallops.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use fresh seafood for the best flavor.
- Let the chowder sit for a few hours before serving to allow the flavors to meld.
- Garnish with extra parsley for a fresh touch.
Serving Suggestions:
Serve the seafood chowder with crusty bread or oyster crackers for dipping. Pair it with a light salad or a glass of white wine for a complete meal.
Storage and Reheating Tips:
To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of cream to revive the creaminess.
Frequently Asked Questions:
- Can I freeze seafood chowder? It is not recommended as the texture of the seafood may change.
- Can I use different types of seafood in this recipe? Yes, feel free to customize with your favorite seafood options.
- How long does seafood chowder last in the fridge? It can be stored for up to 3 days in the refrigerator.
Conclusion:
Seafood chowder is a delicious and versatile dish that is sure to become a favorite in your household. Try this recipe out and let us know how it turns out! Enjoy the comforting flavors of this seafood chowder and share your feedback with us. Happy cooking!
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Seafood Chowder Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Seafood Chowder Recipe is a creamy and hearty dish filled with a variety of seafood such as cod, shrimp, and clams, along with bacon, potatoes, and aromatic vegetables.
Ingredients
Scale
Main Ingredients:
- 4 slices thick cut bacon, diced into small pieces
- 1 small onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups seafood stock
- 1 1/2 pounds red potatoes, diced into 1/2 inch pieces
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 8 ounces cod, cut into bite sized pieces
- 8 ounces shrimp, raw, deveined and tails removed
- 10 ounces whole baby clams, drained
Additional Ingredients:
- 8 ounces heavy cream
- 2 tablespoons well minced parsley
- Salt and pepper
Instructions
- Cook Bacon: In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Saute Vegetables: Add onion, celery, and garlic to the pot with bacon fat and cook until softened.
- Add Flour: Sprinkle flour over the vegetables and mix well to create a roux.
- Add Stock: Gradually pour in seafood stock while stirring to avoid lumps.
- Add Potatoes & Seasonings: Add potatoes, thyme, and bay leaves. Simmer until potatoes are tender.
- Add Seafood: Add cod, shrimp, and clams. Cook until seafood is cooked through.
- Finish: Stir in heavy cream, parsley, and cooked bacon. Season with salt and pepper to taste.
Notes
- You can customize the seafood in this chowder by adding your favorites such as scallops or crab meat.
- For a thicker chowder, mash some of the potatoes against the side of the pot to release their starch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 100 mg