A Seafood Chowder is a rich and creamy soup filled with tender seafood, vegetables, and savory flavors. This comforting dish is perfect for a cozy meal, especially on a chilly day. Here’s a delicious and simple recipe for Seafood Chowder:
Ingredients:
- 1 lb mixed seafood (shrimp, scallops, crab meat, and/or fish fillets), cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken or seafood broth
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup milk
- 1/2 cup white wine (optional, for extra flavor)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen corn kernels (optional, for added texture)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
- 1/2 teaspoon Old Bay seasoning (optional, for extra seafood flavor)
- Lemon wedges for serving (optional)
Instructions:
1. Cook the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, celery, and potatoes. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
2. Add the Broth and Simmer:
- Pour in the chicken or seafood broth, white wine (if using), and add the dried thyme and bay leaf. Stir to combine.
- Bring the mixture to a simmer and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Add the Seafood:
- Once the potatoes are tender, add the seafood (shrimp, scallops, crab meat, and/or fish fillets) to the pot.
- Cook for 5-7 minutes, or until the seafood is fully cooked and opaque.
- If you’re adding frozen corn, stir it in at this point and cook for another 2 minutes.
4. Make the Chowder Creamy:
- Lower the heat to medium-low, and stir in the heavy cream and milk. Stir until the chowder is creamy and heated through.
- Add the Old Bay seasoning (if using), salt, and pepper to taste.
5. Simmer and Final Touches:
- Let the chowder simmer for an additional 5-10 minutes to allow all the flavors to meld together.
- Remove the bay leaf and discard.
6. Serve:
- Ladle the chowder into bowls and garnish with fresh parsley or chives.
- Serve with lemon wedges on the side for a little extra brightness.
Tips:
- Seafood Variety: You can adjust the types of seafood depending on what’s available or your preferences. Cod, haddock, or any firm white fish works well. For added richness, you can include lobster or clams.
- Thickening the Chowder: If you’d like the chowder to be a little thicker, you can mash some of the potatoes in the pot or stir in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for a few more minutes.
- Flavor Enhancements: Adding a splash of hot sauce or a dash of smoked paprika can give the chowder a little extra flavor boost.
- Freezing: If you have leftovers, you can freeze the chowder, but keep in mind that dairy-based soups may separate slightly when reheated. Stir well after thawing and reheating.
This Seafood Chowder is rich, flavorful, and perfect for seafood lovers. Enjoy a comforting bowl of this creamy, savory dish