Seafood Chowder Recipe

Step-by-Step Instructions

1. Sauté the Vegetables

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.

2. Add the Potatoes and Stock

Stir in the diced potatoes, then pour in the fish or seafood stock. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.

3. Cook the Seafood

Add the fish pieces to the pot, simmering for 5 minutes or until the fish is almost cooked through. Then, add the shrimp and clams (or mussels), continuing to simmer until the shrimp are pink and opaque and the clams have opened, about 5-7 minutes. Discard any clams that do not open.

4. Stir in the Cream

Reduce the heat to low and stir in the heavy cream and milk. Let the chowder heat through, but do not let it boil. Taste and season with salt and pepper as needed.

5. Serve and Garnish

Ladle the chowder into bowls and garnish with fresh parsley. For extra flavor, top with crumbled bacon or a sprinkle of chives.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Tips and Variations

• Seafood Options: This chowder can be made with a variety of seafood. Feel free to add scallops, crab meat, or even lobster for a luxurious touch.
• Thicker Chowder: For a thicker consistency, mash a few of the cooked potatoes in the pot before adding the seafood, or stir in a slurry made of 1 tablespoon of flour mixed with 2 tablespoons of water.
• Spice It Up: Add a pinch of cayenne pepper or a splash of hot sauce for a bit of heat.
• Vegetarian Option: For a vegetarian version, replace the seafood with hearty vegetables like corn, leeks, and mushrooms, and use vegetable stock.

How to Store and Reheat Leftovers

Seafood chowder is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. To store, let the chowder cool completely, then transfer it to an airtight container. When reheating, do so gently on the stovetop over low heat to avoid curdling the cream. If the chowder thickens too much, you can add a splash of milk or stock to thin it out.

What to Serve with Seafood Chowder

This seafood chowder is a meal in itself, but it pairs beautifully with a side of crusty bread or oyster crackers to soak up the creamy broth. A simple green salad with a light vinaigrette also complements the richness of the chowder. For a beverage pairing, try a crisp white wine like Sauvignon Blanc or a light, citrusy beer.