Craving a warm and comforting dish? This seafood chowder recipe is a perfect choice! Packed with fresh seafood, creamy goodness, and a medley of vegetables, this chowder is sure to satisfy your taste buds and warm your soul. Whether it’s a chilly evening or a cozy gathering, this chowder will impress your family and friends alike. Dive into this delightful recipe and enjoy a bowl of oceanic flavors!
Ingredients
– 1 lb mixed seafood (shrimp, scallops, and fish)
– 4 cups seafood stock
– 1 cup heavy cream
– 1 onion, diced
– 2 cloves garlic, minced
– 2 celery stalks, diced
– 2 medium potatoes, peeled and cubed
– 1 cup corn (fresh or frozen)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This seafood chowder recipe serves 4, with a preparation time of 15 minutes and a cooking time of 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 25g
– Fat: 20g
– Carbohydrates: 30g
– Fiber: 3g
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add diced onion, celery, and minced garlic; sauté until soft.
3. Stir in the cubed potatoes and cook for 5 minutes.
4. Pour in the seafood stock and bring to a boil.
5. Reduce heat and simmer for 15 minutes or until potatoes are tender.
6. Add the mixed seafood and corn to the pot.
7. Stir in the heavy cream and season with salt and pepper.
8. Simmer for an additional 5-7 minutes until seafood is cooked through.
9. Remove from heat and let it sit for a few minutes.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute mixed seafood with your choice of fish or shellfish. For a lighter version, use half-and-half instead of heavy cream, or opt for vegetable stock for a pescatarian-friendly alternative.
Serving and Pairings
This seafood chowder pairs beautifully with crusty bread, crackers, or a fresh green salad. A glass of white wine, like Chardonnay, complements the rich flavors of the chowder perfectly.
Storage and Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or cream if it thickens. Avoid freezing, as dairy can separate when thawed.
Cooking Mistakes
- Don’t overcook the seafood; it should be tender, not rubbery.
- Be careful with seasoning; taste before adding salt.
- Use fresh ingredients for the best flavor.
- Don’t skip the resting time; let the chowder sit for flavors to meld.
- Avoid boiling after adding cream, as it can curdle.
Helpful Tips
- Use a mix of seafood for diverse flavors and textures.
- For extra depth, add a splash of white wine before the seafood.
- Garnish with lemon zest for a fresh finish.
- Try adding herbs like thyme or dill for added flavor.
FAQs
Can I use frozen seafood for this chowder?
Yes, frozen seafood works well in this recipe. Just ensure it’s thawed before cooking to maintain the best texture and flavor.
What type of seafood is best for chowder?
A mix of shrimp, scallops, and firm white fish are ideal. However, feel free to use your favorites or what’s available.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Just reheat gently before serving to preserve the seafood’s texture.
How can I make this chowder spicier?
Add red pepper flakes or diced jalapeños for some heat. You could also include a dash of hot sauce when serving.
Is seafood chowder healthy?
This chowder can be a healthy option, especially if you control the amount of cream and use plenty of vegetables. It’s nutritious and satisfying when enjoyed in moderation.
Conclusion
This seafood chowder recipe is a delightful blend of fresh seafood and creamy broth that warms the heart. Perfect for cozy nights or gatherings, it’s a dish that’s sure to please everyone at the table. Enjoy every spoonful of this comforting creation!
Seafood Chowder Recipe
Ingredients
- 1 lb mixed seafood shrimp, scallops, and fish
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion diced
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 medium potatoes peeled and cubed
- 1 cup corn fresh or frozen
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, celery, and minced garlic; sauté until soft.
- Stir in cubed potatoes and cook for 5 minutes.
- Pour in seafood stock and bring to a boil.
- Reduce heat and simmer for 15 minutes or until potatoes are tender.
- Add mixed seafood and corn to the pot.
- Stir in heavy cream and season with salt and pepper.
- Simmer for an additional 5-7 minutes until seafood is cooked through.
- Remove from heat and let sit for a few minutes.
- Garnish with fresh parsley before serving.
