Seafood chowder is a rich and creamy soup featuring a variety of fresh seafood, tender vegetables, and savory herbs. Originating from coastal regions, chowders have long been a staple in seaside kitchens and restaurants due to their hearty flavors and versatility.

This comforting dish is a crowd-pleaser that marries the sweetness of fresh seafood with the creamy, slightly smoky flavors in a broth enriched with cream and seasoned with aromatic herbs.

This recipe for seafood chowder includes a mix of clams, shrimp, and flaky white fish, though you can easily adapt it with other seafood, such as crab or scallops, depending on availability.

It’s a versatile recipe, perfect as a starter or a main course, and will make you feel as though you’re dining by the sea, no matter where you are.

Ingredients:

For the Chowder Base:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 large carrot, peeled and diced
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 4 cups seafood stock or clam juice
• 2 cups water
• 3 medium Yukon gold potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper, to taste

For the Seafood:

• 1 cup clams, shucked and chopped (or canned, drained)
• 1 cup shrimp, peeled and deveined
• 1 cup white fish fillet (such as cod or haddock), cut into 1-inch pieces
• 1 cup heavy cream
• 1 cup milk
• 1/4 teaspoon smoked paprika (optional)
• Fresh parsley, chopped, for garnish

Instructions:

Step 1: Sauté the Aromatics

Heat Butter and Oil – In a large pot, melt the butter with the olive oil over medium heat.

Add Aromatics – Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are soft and translucent, about 5 minutes.

Step 2: Make the Roux

Add Flour – Sprinkle the flour over the vegetables, stirring constantly to form a roux. This will help thicken the chowder. Cook for about 2 minutes, or until the flour is well-incorporated.

Deglaze with Wine – Pour in the white wine, stirring to combine with the roux and scraping up any bits stuck to the bottom of the pot. Let the wine simmer for 1–2 minutes to cook off any raw alcohol.

Step 3: Build the Chowder Base

Add Stock and Water – Slowly add the seafood stock (or clam juice) and water, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.

Add Potatoes and Herbs – Add the diced potatoes, bay leaf, and thyme. Season with salt and black pepper to taste. Cover and simmer for about 15 minutes or until the potatoes are tender but not mushy.

Step 4: Add the Seafood

Add the Clams and Fish – Once the potatoes are tender, add the clams and white fish pieces to the pot. Let them cook for about 5 minutes.

Add Shrimp – Add the shrimp and cook for an additional 3–4 minutes, or until the shrimp are pink and opaque. Avoid overcooking, as seafood can become rubbery.

Step 5: Finish with Cream

Add Cream and Milk – Reduce the heat to low and stir in the heavy cream and milk. Gently warm the mixture without bringing it to a boil, as high heat can cause the cream to curdle.

Season to Taste – Stir in the smoked paprika (if using) and adjust the salt and pepper as needed. Allow the flavors to meld for a few minutes over low heat.

Step 6: Serve

Garnish – Ladle the seafood chowder into bowls, garnish with chopped fresh parsley, and a sprinkle of smoked paprika for color if desired.

Serve Immediately – Serve the chowder hot with crusty bread or oyster crackers on the side for a complete meal.

Chef’s Note:

Make it Your Own: This chowder is highly customizable, so feel free to add or substitute different seafood based on your preferences. Mussels, scallops, or even chunks of lobster can be wonderful additions.

Thickening Options: For a thicker chowder, you can either increase the amount of flour in the roux or use an additional tablespoon of flour if you prefer a heartier consistency. Alternatively, reduce the liquid by simmering a bit longer.

Smoky Flavor: Adding smoked paprika is optional but gives the chowder a slightly smoky undertone that complements the seafood. You could also add a bit of cooked, diced bacon for a similar effect if you enjoy that classic chowder flavor.

Nutrition Information (per serving, based on six servings):

• Calories: ~320 kcal
• Protein: 17g
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 21g
• Fiber: 3g
• Sugars: 3g
• Cholesterol: 105mg
• Sodium: 620mg

Note: Nutritional information may vary depending on the specific ingredients and quantities used.

Seafood chowder is a timeless, comforting dish that is easy to make yet feels indulgent. With its creamy texture, hearty potatoes, and blend of seafood, it’s a soup that brings the flavors of the sea straight to your bowl. Whether for a cozy family dinner or a special meal, this seafood chowder is sure to be a hit.

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