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Seafood Chowder

Seafood Chowder
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A rich, creamy, and hearty seafood chowder that combines tender shrimp, clams, and white fish with silky potatoes, fresh herbs, and a flavorful creamy broth. Perfect for cozy dinners, easy to customize, and great for leftovers.

Ingredients

Scale

Seafood

  • Fresh seafood mix (shrimp, clams, and white fish) – about 1 to 1.5 lbs total

Vegetables and Aromatics

  • 2 cups diced Yukon gold or red potatoes
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced

Thickening Base

  • 3 tbsp butter
  • 3 tbsp all-purpose flour (or cornstarch for gluten-free)

Liquids

  • 4 cups fish or seafood stock
  • 1 cup milk
  • 1 cup heavy cream (or coconut milk as dairy-free alternative)

Herbs and Seasonings

  • 2 tbsp fresh dill, parsley, or thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the aromatics: Sauté finely chopped onions, celery, and garlic in butter over medium heat until soft and fragrant, laying the flavor foundation for your chowder.
  2. Make the roux: Sprinkle flour over the softened vegetables and cook, stirring constantly, to form a roux that will thicken the chowder without lumps.
  3. Add liquids and potatoes: Slowly whisk in seafood or fish stock, then milk and cream. Add diced potatoes and simmer gently until tender and the chowder begins to thicken.
  4. Cook the seafood: Stir in your seafood mix (shrimp, clams, and flaky white fish). Cook until seafood is tender and infused with the creamy broth.
  5. Season and finish with herbs: Add salt, pepper, and fresh herbs like parsley or dill. Give everything a last gentle simmer, then remove from heat and serve warm.

Notes

  • Use fresh seafood whenever possible for the best flavor and texture.
  • Add seafood at the end to avoid overcooking and toughness.
  • Maintain a slow simmer to develop flavor without breaking creaminess.
  • Choose waxy potatoes to hold shape for perfect chowder consistency.
  • If too thick, thin with stock or milk; if too thin, simmer longer or add a flour slurry.
  • Frozen seafood can be used if thawed thoroughly before cooking.
  • Seafood chowder is excellent for meal prep and leftovers taste better the next day.
  • Dairy-free option: use coconut milk instead of cream and vegetable broth instead of seafood stock.

Nutrition

Keywords: seafood chowder, creamy seafood soup, shrimp chowder, clam chowder, fish chowder, seafood soup, cozy dinner, creamy soup, gluten-free chowder

Find it online: https://homemademealz.com/seafood-chowder/