This creamy seafood chowder is the ultimate comfort food, perfect for a chilly evening or a cozy weekend lunch. Brimming with tender white fish, succulent shrimp, and sweet corn, all simmered in a rich, velvety broth, it’s a dish that will warm you from the inside out. This recipe is easy to customize with your favorite seafood and vegetables, making it a delightful and versatile meal.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces cooked shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: crispy bacon bits or oyster crackers for serving
Preparation:
Before you begin, gather all your ingredients. This will make the cooking process smoother and more enjoyable. Prep all vegetables and ensure the seafood is ready to go.
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Make sure the pot is large enough to hold all the ingredients comfortably.
- Step 2: Add the chopped onion, minced garlic, and diced celery to the pot. Sauté until the vegetables are soft and translucent, about 5 minutes. Stir occasionally to prevent burning. This step builds a flavorful base for the chowder.
- Step 3: Add the diced potatoes and seafood stock (or fish broth) to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Step 4: Stir in the whole milk and heavy cream. Warm the mixture gently without allowing it to boil. Boiling can cause the cream to curdle and affect the smooth texture of the chowder.
- Step 5: Add the white fish pieces and corn kernels to the pot. Simmer for about 5 minutes, or until the fish is opaque and flakes easily with a fork. Avoid overcooking the fish, as it will become dry and rubbery.
- Step 6: Stir in the cooked shrimp and thyme. Cook for another 2 minutes, just until the shrimp is heated through. Since the shrimp is already cooked, you only need to warm it up.
- Step 7: Season the chowder with salt and freshly ground black pepper to taste. Be sure to taste as you go and adjust the seasoning according to your preference.
- Step 8: Ladle the creamy seafood chowder into bowls. Garnish with chopped fresh parsley and serve immediately. You can also offer crispy bacon bits or oyster crackers on the side for an extra touch.
Why You’ll Love This Recipe:
- Comforting and Flavorful: The creamy texture and rich seafood flavor create a truly comforting and satisfying meal.
- Versatile and Customizable: Easily adapt the recipe with your favorite seafood and vegetables.
- Easy to Make: The recipe is straightforward and simple, perfect for both beginner and experienced cooks.
- Impressive Presentation: The vibrant colors and textures make it a beautiful dish to serve to guests.
- Satisfying Meal: This chowder is hearty and filling, making it a perfect one-pot meal for lunch or dinner.
Presentation Suggestions:
- Classic Bowl Presentation: Ladle the chowder into rustic bowls and garnish with a generous sprinkle of fresh parsley.
- Crusty Bread Accompaniment: Serve with slices of crusty bread or garlic toast for dipping into the creamy broth.
- Bacon Bits and Oyster Crackers: Offer crispy bacon bits and oyster crackers on the side for added texture and flavor.
- Lemon Wedge: A squeeze of fresh lemon juice can brighten the flavors of the chowder.
- Elegant Garnish: For a more elegant presentation, drizzle a swirl of olive oil or sprinkle with smoked paprika.
Tips:
- Use High-Quality Seafood: Fresh, high-quality seafood will make a significant difference in the flavor of the chowder.
- Don’t Overcook the Seafood: Overcooking can make the fish and shrimp tough and rubbery. Cook just until they are heated through.
- Adjust the Consistency: If you prefer a thicker chowder, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Make It Ahead: The chowder can be made a day in advance and stored in the refrigerator. Reheat gently before serving.
- Spice It Up: For a spicier chowder, add a pinch of red pepper flakes or a dash of hot sauce.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutritional Information (Approximate, per serving):
- Calories: 450
- Protein: 30g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 180mg
- Sodium: 700mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 8g
Conclusion:
This creamy seafood chowder is a delightful and versatile recipe that’s perfect for any occasion. Its rich, comforting flavors and easy preparation make it a guaranteed crowd-pleaser. Whether you’re looking for a cozy weeknight meal or an impressive dish to serve to guests, this chowder is sure to satisfy. Enjoy!
5 Questions and Answers about This Recipe:
Q1: Can I use frozen seafood in this recipe?
A1: Yes, you can definitely use frozen seafood! Just make sure to thaw it completely before adding it to the chowder. Pat the seafood dry to remove any excess moisture, which can dilute the flavors. For the best texture, look for high-quality frozen seafood that has been individually quick frozen (IQF).
Q2: I’m allergic to shrimp. What can I substitute?
A2: If you’re allergic to shrimp, you can easily substitute with other types of seafood! Scallops, crab meat, or even more white fish would be great options. You can also add more vegetables like bell peppers or mushrooms to make up for the lost volume and flavor.
Q3: Can I make this chowder dairy-free?
A3: Yes, you can! To make the chowder dairy-free, substitute the whole milk and heavy cream with unsweetened coconut milk or cashew cream. These alternatives will still provide a creamy texture. You can also use a dairy-free butter substitute for sautéing the vegetables. Be sure to check the labels on all ingredients to ensure they are dairy-free.
Q4: How can I store leftovers, and for how long?
A4: You can store leftover seafood chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling the chowder during reheating, as it can cause the cream to separate. Freezing is not recommended, as it can change the texture of the seafood and cream.
Q5: Can I add any other vegetables to this chowder?
A5: Absolutely! This recipe is very versatile, and you can add other vegetables according to your taste and preferences. Some great additions include chopped carrots, leeks, bell peppers, or even spinach. Add them along with the celery and onion for the best results. Adding vegetables not only enhances the flavor but also increases the nutritional value of the chowder.
