Picture a steaming bowl of seafood chowder, its rich aroma wafting through your kitchen, inviting you to indulge in its creamy goodness.
There’s something so comforting about this classic American dish, with its simple ingredients and hearty flavors.
As the potatoes soften and the seafood melds with the herbs, magic happens in your pot.
Ready to commence on this culinary adventure? Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 ladle
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 tablespoons all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1 pound mixed seafood (shrimp, scallops, clams), cleaned
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Seafood Chowder Soup, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Spend a few minutes reading through the entire recipe and gathering all the necessary ingredients and equipment.
- Prep Time (20 minutes):
- 0-5 minutes: Peel and dice the potatoes, dice the onion, celery, and carrot, and mince the garlic.
- 5-10 minutes: Measure out the flour, butter, fish stock, and heavy cream.
- 10-15 minutes: Clean the mixed seafood (shrimp, scallops, clams) if not already done.
- 15-20 minutes: Chop the parsley and thyme, measure the corn kernels, salt, and black pepper.
- Cook Time (30 minutes):
- 20-22 minutes: Melt the butter in a large pot over medium heat.
- 22-27 minutes: Add the diced onion, garlic, celery, and carrot, and sauté until vegetables are soft.
- 27-29 minutes: Stir in the flour and cook for 1-2 minutes.
- 29-31 minutes: Gradually add the fish stock, stirring constantly to avoid lumps.
- 31-35 minutes: Add the diced potatoes and bring the mixture to a boil.
- 35-45 minutes: Reduce heat and let simmer for 10 minutes, or until potatoes are tender.
- 45-47 minutes: Stir in the heavy cream, seafood, and corn kernels.
- 47-55 minutes: Season with salt, black pepper, parsley, and thyme, and cook for an additional 8-10 minutes, until the seafood is cooked through.
- Resting Time (5 minutes):
- 55-60 minutes: Remove from heat and let the chowder rest for 5 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrot, and sauté until vegetables are soft.
Stir in the flour and cook for 1-2 minutes.
Gradually add the fish stock, stirring constantly to avoid lumps.
Add the diced potatoes and bring the mixture to a boil.
Reduce heat and let simmer for 10 minutes, or until potatoes are tender.
Stir in the heavy cream, seafood, and corn kernels.
Season with salt, black pepper, parsley, and thyme.
Cook for an additional 8-10 minutes, until the seafood is cooked through.
Remove from heat and let the chowder rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the rich flavors of the chowder.
- Green Salad: A light and invigorating side to balance the creamy soup.
- Garlic Bread: Adds a flavorful crunch and complements the seafood notes.
- Crackers: Offer a simple, crunchy contrast to the creamy texture of the chowder.
- Lemon Wedges: A squeeze of fresh lemon enhances the seafood flavors beautifully.
Storage
To store seafood chowder, place it in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze for up to 3 months, ensuring it’s cooled first.
Freezing
To freeze seafood chowder, let it cool completely.
Then, transfer it to airtight containers.
Leave space for expansion.
Label with the date and consume within 2-3 months for best quality.
Reheating
Reheat seafood chowder gently on the stovetop over low heat.
Stir occasionally to prevent overcooking the seafood.
Avoid microwaving to maintain texture and flavor integrity.
Final Thoughts
Seafood Chowder Soup is a delightful and hearty dish that brings the flavors of the sea to your dining table.
Its creamy texture and rich taste make it a perfect choice for a comforting meal.
Remember to use fresh ingredients, especially the seafood, to enhance the flavors.
Adding a splash of white wine can elevate the dish further, providing a depth of flavor that complements the seafood.
As you prepare the chowder, guarantee that the seafood is cooked just right to maintain its tender texture.
Always taste and adjust the seasoning before serving to suit your palate.
For those who prefer a thicker consistency, consider mashing some of the potatoes or adding an extra tablespoon of flour.
With these tips in mind, enjoy the process of making this delicious Seafood Chowder Soup and savor the wonderful flavors it has to offer.
Frequently Asked Questions
Can I Use a Different Type of Stock Instead of Fish Stock?
You can substitute fish stock with chicken or vegetable stock, but expect a slight change in flavor. Make certain the stock complements your dish. Adjust seasonings accordingly, and consider using seafood shells for added depth if available.
What Can I Substitute for Heavy Cream in the Recipe?
You can substitute heavy cream with half-and-half, coconut milk, or a mixture of milk and butter. Each option will alter the texture slightly, so choose based on your dietary preferences and desired consistency for the dish.
How Can I Make the Chowder Spicier?
To make the chowder spicier, add diced jalapeños or red pepper flakes while sautéing vegetables. Incorporate cayenne pepper or hot sauce when adding the seafood. Adjust the spice level gradually to suit your taste preference.
Is It Possible to Make This Chowder Dairy-Free?
You can make this chowder dairy-free by substituting the butter with olive oil and replacing the heavy cream with coconut milk or a dairy-free cream alternative. Confirm these substitutes complement the overall flavor profile for best results.
How Do I Know if the Seafood Is Cooked Properly?
You’ll know the seafood is cooked properly when it turns opaque and firms up. Shrimp curl into a ‘C’ shape, scallops become slightly springy, and clams open. Avoid overcooking to maintain texture and flavor.
Seafood Chowder Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon butter
- 1 medium onion diced
- 2 clove garlic minced
- 2 stalk celery diced
- 1 medium carrot diced
- 3 tablespoon all-purpose flour
- 4 cup fish stock
- 1 cup heavy cream
- 1 pound mixed seafood cleaned
- 2 medium potatoes peeled and diced
- 1 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, garlic, celery, and carrot, and sauté until vegetables are soft.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the fish stock, stirring constantly to avoid lumps.
- Add the diced potatoes and bring the mixture to a boil.
- Reduce heat and let simmer for 10 minutes, or until potatoes are tender.
- Stir in the heavy cream, seafood, and corn kernels.
- Season with salt, black pepper, parsley, and thyme.
- Cook for an additional 8-10 minutes, until the seafood is cooked through.
- Remove from heat and let the chowder rest for 5 minutes before serving.
Notes
