Why Make This Recipe
Seafood chowder is the perfect comfort food, especially on chilly days. It offers a rich, creamy texture and a medley of fresh seafood flavors that are hard to resist. This hearty dish is not only delicious but also packed with nutrients from the seafood and vegetables. If you love seafood, this recipe is a must-try!
How to Make Seafood Chowder
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound clams, cleaned
- 1 pound scallops
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
- Add the diced potatoes and broth, bringing the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the shrimp, clams, and scallops, cooking for 5-7 minutes until the seafood is cooked through.
- Pour in the heavy cream and season with salt and pepper.
- Simmer for another 5 minutes, then remove from heat.
- Serve hot, garnished with fresh parsley.
How to Serve Seafood Chowder
Serve your seafood chowder hot in a bowl. It pairs wonderfully with crusty bread or crackers. A sprinkle of fresh parsley on top adds a nice touch and a bit of color to your dish. You can also offer lemon wedges on the side for those who enjoy a zesty flavor.
How to Store Seafood Chowder
If you have leftovers, let the chowder cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat. Stir occasionally to prevent it from sticking. You can also freeze chowder for up to 2 months. Just make sure to leave some space in the container for expansion.
Tips to Make Seafood Chowder
- Fresh seafood is best for flavor, but frozen seafood works well too. Just make sure it is thawed before cooking.
- Adjust the thickness of the chowder by adding more or less cream based on your preference.
- For more flavor, add herbs like thyme or bay leaves while simmering the broth.
- If you like a bit of spice, consider adding a pinch of red pepper flakes.
Variation
Feel free to customize your seafood chowder by adding additional vegetables like corn or carrots. You can also substitute the heavy cream with coconut milk for a dairy-free version.
FAQs
Q: Can I use other types of seafood?
A: Yes! You can customize your chowder with any seafood you enjoy, such as crab or fish.
Q: Is it okay to make seafood chowder a day in advance?
A: Yes, making it a day ahead can enhance the flavors. Just reheat carefully on the stove.
Q: Can I make this recipe without cream?
A: Yes, you can use a seafood or vegetable broth only, or substitute with coconut milk for a different flavor.
Seafood Chowder
A rich and creamy seafood chowder packed with shrimp, clams, and scallops, perfect for chilly days.
Seafood
- 1 pound shrimp, peeled and deveined (Fresh or frozen, thawed)
- 1 pound clams, cleaned (Fresh clams preferred)
- 1 pound scallops (Fresh or frozen, thawed)
Base
- 4 cups seafood or vegetable broth (Use low sodium if preferred)
- 1 cup heavy cream (Can be substituted with coconut milk)
- 2 cups potatoes, diced (Any variety will work)
- 1 medium onion, chopped (Yellow onion is recommended)
- 2 cloves garlic, minced (Fresh garlic enhances flavor)
- 2 tablespoons butter (For sautéing)
Seasoning
- to taste Salt
- to taste Pepper
- Fresh parsley for garnish (Adds color and flavor)
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
- Add the diced potatoes and broth, bringing the mixture to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Cooking
- Stir in the shrimp, clams, and scallops, cooking for 5-7 minutes until the seafood is cooked through.
- Pour in the heavy cream and season with salt and pepper.
- Simmer for another 5 minutes, then remove from heat.
Serving
- Serve hot, garnished with fresh parsley.
Fresh seafood is best for flavor; you can adjust the thickness of the chowder by adding more or less cream. For extra flavor, consider adding herbs like thyme or bay leaves while simmering the broth. If you enjoy some heat, add a pinch of red pepper flakes.