Seafood Chowder

There’s something magical about a warm bowl of Seafood Chowder on a cold winter evening. I still remember that first time I tasted this delicious dish during a family gathering by the coast. The aroma of the sea mixed with the creamy base filled the air as we all gathered around the table, eager to dive into what would become a cherished family recipe. Each spoonful was a comforting embrace, bringing together the freshness of the sea with the richness of a hearty chowder. Now, every time I prepare Seafood Chowder, it transports me back to those joyful moments, reminding me of the love and warmth shared over a meal.

Key Ingredients for Seafood Chowder

The magic of Seafood Chowder lies in its ingredients. Each component contributes to the chowder’s creamy texture and deep flavor profile. Fresh seafood is key, and using a quality fish stock elevates the dish even further. The combination of celery, garlic, and potatoes creates a solid base, while parsley and thyme provide a burst of freshness.

• Extra virgin olive oil: This oil is essential for sautéing the vegetables, adding flavor and richness.
• Celery: Provides a nice crunch and a subtle earthiness that complements the seafood.
• Garlic: Adds a wonderful aroma and depth of flavor, making the chowder irresistible.
• All-purpose flour: This ingredient is used to thicken the chowder, creating that creamy texture we all love.
• Milk: It gives the chowder its rich and creamy consistency, balancing the flavors beautifully.
• Fish stock: A flavorful base that enhances the seafood essence in the chowder.
• Potatoes: They add heartiness and substance, making the chowder filling and satisfying.
• Fresh black mussels: These provide a briny flavor that’s distinctly oceanic.
• Fresh clams: They add a lovely sweetness and complement the mussels perfectly.
• Firm white fish fillets: This type of fish is ideal for chowders; it holds its shape and adds a mild flavor.
• Prawns: Their natural sweetness enhances every bite of chowder.
• Fresh thyme: A hint of freshness that ties the whole dish together.
• Salt: To taste, elevating all the flavors in the chowder.
• Ground black pepper: Adds subtle heat and enhances the chowder’s overall flavor.
• Fresh parsley: A finishing touch that brings color and adds brightness.
• Toasted sourdough: Perfect for serving alongside the chowder, adding a delightful crunch.

The Method for Seafood Chowder

Making Seafood Chowder is a delightful experience. The process is straightforward, allowing the flavors to develop beautifully as you cook. Let’s dive into the steps to create this comforting dish!

1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Once hot, add the celery and cook until tender, about 3 to 4 minutes. The oil should shimmer, and the celery will become translucent, releasing its aroma.
2. Add the garlic and sauté for 1 minute until fragrant. You’ll notice the kitchen filling with a wonderful scent; be careful not to let it burn.
3. Stir in flour and remove the pot from the heat. This step is crucial, as it helps create a roux and thickens the chowder.
4. Whisk in milk until smooth, ensuring there are no lumps. Return to the heat, then add fish stock and bring to a gentle boil.
5. Once boiling, add the potatoes and reduce the heat to simmer. Let it cook for 10 minutes, stirring occasionally. You want the potatoes to be tender but not mushy.
6. Meanwhile, clean the fresh mussels under running water, scrubbing off any debris. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for about 5 minutes or until they open. Discard any that remain closed.
7. Drain the mussels, removing half of them from their shells, keeping the rest in their shells for presentation. Rinse the clams and set them aside.
8. Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, stirring gently. The fish should be firm, and the prawns should turn a lovely pink color.
9. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper to taste. Let it simmer for another 5 minutes, allowing the flavors to meld.
10. Turn off the heat and sprinkle with fresh parsley and the remaining thyme. Serve immediately, accompanied by toasted sourdough. Enjoy this soul-warming chowder!

How to Switch It Up

There are endless ways to customize your Seafood Chowder. Here are some tips to help you get creative:

• Add more vegetables: Consider including carrots, corn, or spinach for added nutrition and flavor.
• Spice it up: If you enjoy heat, add some cayenne pepper or a dash of hot sauce for an extra kick.
• Experiment with different seafood: Try incorporating scallops or crab for a luxurious touch.
• Herb Variations: Experiment with other herbs like dill or basil for a unique flavor profile.
• Serve with different bread: Instead of sourdough, try biscuit or crusty baguette for dipping.

Serving Options for Seafood Chowder

When it comes to serving Seafood Chowder, there are plenty of delicious options to consider:

• Perfect Pairings: A crisp green salad with a light vinaigrette complements the chowder beautifully, balancing the richness.
• Occasions: This dish is perfect for cozy family dinners, holiday gatherings, or even as a comforting meal during winter evenings.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
• Freezing: While the chowder can be frozen, it’s best to add the seafood fresh when reheating to maintain the best texture.
• Garnishing: Consider garnishing with additional parsley or chives for a beautiful presentation.

FAQ

Conclusion

In conclusion, Seafood Chowder is an exceptional dish that perfectly combines the flavors of the sea with creamy goodness. It’s perfect for any occasion, whether you’re looking to warm up on a chilly evening or impress guests at a dinner party. I encourage you to give it a try—you’ll be delighted by the comforting taste and the memories it will create!

Seafood Chowder

The ultimate comfort food for winter evenings, Seafood Chowder combines fresh seafood with a creamy base for an unforgettable experience. Satisfying and delicious, it’s perfect for cozy dinners or entertaining guests. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Extra virgin olive oil
• 2 sticks Celery trimmed, sliced
• 2 cloves Garlic thinly sliced
• 2 tablespoons All-purpose flour
• 1 2/3 cups Milk
• 3 1/4 cups Fish stock canned
• 3 medium Potatoes peeled, sliced
• 1 pound Fresh black mussels
• 1 pound Fresh clams
• 13 ounces Firm white fish fillets cut into three pieces
• 12 medium Prawns peeled, deveined, tail intact
• 1/4 cup Fresh thyme
• to taste Salt
• to taste Ground black pepper
• 1/4 cup Fresh parsley finely chopped, for garnish
• 8 slices Toasted sourdough for serving

Equipment

• Large Pot
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler

Method

 

1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery and cook until tender. Add garlic and sauté for 1 minute until fragrant. Stir in flour and remove from the heat.
2. Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil.
3. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender, stirring occasionally to prevent sticking.
4. Meanwhile, brush and clean the fresh mussels under water. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for 5 minutes, or until the mussels open.
5. Drain, remove half of them from their shells, and keep the rest in their shells. Rinse the clams, drain, and set aside.
6. Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, or until the fish is firm and the prawns are pink.
7. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.
8. Sprinkle with freshly chopped parsley and the remaining thyme. Serve immediately with toasted sourdough.

Notes

• Use fresh seafood: Fresh, high-quality seafood is essential for the best taste.
• Flavor base: Prepare a flavorful base using good-quality fish stock.
• Rich texture: Cook the chowder with milk or cream for a creamy texture.
• Don't overcook: Keep an eye on the chowder to avoid overcooking the seafood.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.