This seafood chowder is a rich, creamy, and hearty dish that brings the taste of the ocean straight to your table. Perfect for a cosy evening, this chowder combines a medley of fresh food, tender potatoes, and a savoury broth, making it a comforting meal that is sure to satisfy. The addition of fresh herbs and a splash of cream elevates the flavours, making each spoonful a delightful experience. Whether you’re hosting a dinner party or simply craving a warm bowl of comfort, this seafood chowder is a versatile and delicious option.
About Seafood Chowder
The origins of chowder trace back to coastal regions where fishermen would prepare a hearty stew using the day’s catch. This tradition continues with this recipe, which includes a mix of shrimp, clams, and fish, creating a symphony of flavours that celebrate the sea’s bounty. Serve it with crusty bread to soak up the rich broth, and enjoy a meal that feels like a warm embrace on a chilly day.
Try this Tasty Seafood Boil Sauce to Make a Difference in Taste
Comforting Seafood Chowder Recipe for Cold Nights
6
servings20
minutes30
minutes50
minutesIngredients:
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 celery stalks, diced
2 carrots, diced
4 medium potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
4 cups seafood or chicken broth
1 cup heavy cream
1 pound shrimp, peeled and deveined
1 pound clams, cleaned and chopped
1 pound white fish (like cod or haddock), cut into bite-sized pieces
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Vegetables: Melt the butter in a large pot over medium heat. Add the onion, garlic, celery, and carrots, and cook until the vegetables are softened, about 5 minutes.
- Simmer the Potatoes: Add the potatoes, thyme, parsley, bay leaf, and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender about 15-20 minutes.
- Add the Seafood: Stir in the heavy cream, shrimp, clams, and fish. Cook until the seafood is just cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Serve: Remove the bay leaf and discard. Ladle the chowder into bowls, garnish with fresh parsley, and serve with crusty bread.
Notes
- Enjoy the rich, comforting flavours of this seafood chowder and let it transport you to the seaside with every bite!
Ideas for Serving
- Bread: Serve with crusty French bread or garlic bread for dipping.
- Salad: Pair with a light green salad dressed with a lemon vinaigrette to complement the rich flavours of the chowder.
- Wine: A crisp white wine such as Sauvignon Blanc or Chardonnay pairs beautifully with seafood chowder.
Nutritional Information (per serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 4g
- Sodium: 800mg
Must Check out this 7-Day Vegetarian Keto Meal Plan
History
This chowder has its roots in the coastal communities of North America and Europe. The word “chowder” is believed to come from the French word “chaudière,” which means cauldron, referring to the large pot in which the stew was traditionally cooked. Fishermen would use whatever seafood they had on hand, making it a versatile and practical dish. Over time, the recipe has evolved, incorporating various regional ingredients and techniques.
FAQs
Q: Can I use frozen seafood?
A: Yes, frozen seafood can be used if fresh is not available. Just make sure to thaw it properly before adding it to the chowder.
Q: How do I store leftovers?
A: Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Q: Can I make this chowder in advance?
A: Yes, you can prepare the chowder up to a day in advance. Reheat slowly, adding a little extra broth or cream if needed to adjust the consistency.
Q: What other seafood can I use?
A: Feel free to customize the chowder with your favourite seafood. Scallops, crab, or mussels make great additions or substitutions.
