Creamy Seafood Chowder Recipe

Seafood Chowder is a rich and hearty dish that brings the bounty of the sea to your table in a warm, comforting bowl. This recipe combines a variety of fresh seafood, including fish, scallops, shrimp, and lobster, with a medley of vegetables and aromatic spices.

The addition of marinated roasted red peppers adds a unique depth of flavor, while the creamy broth, made with evaporated milk and clam juice, envelops each ingredient in a luscious embrace.

Perfect for any season, this chowder offers a satisfying and nourishing meal that is both elegant and easy to prepare, making it a favorite for seafood lovers and comfort food enthusiasts alike.

Why You’ll Love This Recipe:

Rich and Complex Flavors:

The combination of diverse seafood, including fish, scallops, shrimp, and lobster, offers a delightful variety of flavors and textures. The addition of marinated roasted red peppers introduces a subtle sweetness and depth, enhancing the chowder’s overall taste profile.

Creamy and Comforting:

The creamy broth, made with evaporated milk and clam juice, wraps each ingredient in a rich, velvety texture. This comforting quality makes the chowder perfect for warming up on a chilly day or whenever you’re craving a soothing meal.

Nutritious and Satisfying:

Packed with protein from the seafood and a range of vitamins and minerals from the vegetables, this chowder is both nourishing and filling. It’s a well-rounded dish that satisfies both taste buds and nutritional needs.

Versatile and Adaptable:

While the recipe provides a robust foundation, it also offers flexibility for customization. You can adjust the types of seafood and vegetables according to personal preference or seasonal availability, making it a versatile option for various tastes.

Elegant Yet Easy to Prepare:

Despite its sophisticated flavors and presentation, this chowder is surprisingly easy to make. The straightforward preparation process allows even novice cooks to create a dish that feels special and indulgent, perfect for impressing guests or enjoying a gourmet meal at home.

Key Ingredients:

Assorted Seafood (Fish, Scallops, Shrimp, Lobster):

This medley of seafood provides a rich array of flavors and textures, making each spoonful exciting and satisfying. The variety of seafood ensures a depth of taste that is both luxurious and comforting.

Marinated Roasted Red Pepper:

Adding a touch of sweetness and complexity, marinated roasted red peppers introduce a subtle yet impactful flavor. The marinade enhances the overall taste, contributing a delightful twist to traditional chowder recipes.

Clam Juice:

Serving as a flavorful base, clam juice deepens the seafood essence of the chowder. It complements the broth with a natural brininess that enhances the dish’s maritime character.

Evaporated Milk:

This ingredient adds creaminess without the heaviness of cream, providing a smooth and luscious texture to the chowder. It binds the flavors together, making the dish rich and comforting.

Vegetables (Celery, Onions, Carrots, Potatoes, Corn):

These vegetables create a hearty and nutritious foundation. They add natural sweetness, bulk, and essential nutrients, balancing the richness of the seafood and broth.

Seafood Chowder Recipe

Ingredients:

2 stalks celery, diced

1 large onion, diced

2 large carrots, diced

2 large potatoes, peeled and diced

1 cup corn kernels (fresh, frozen, or canned)

1/4 cup finely chopped marinated roasted red pepper, including about 1 tablespoon of the marinade

1 pound chowder fish mix (assorted seafood scraps)

1/2 pound sea scallops, quartered

1/2 pound shrimp, peeled and deveined

1/2 pound lobster meat, chopped

2 cups clam juice

4 cups water

1 teaspoon Better Than Bouillon Chicken (or 1/4 teaspoon per cup of water)

2 cups evaporated milk

Salt, pepper, garlic powder, and dried parsley to taste

1-2 tablespoons lemon juice (adjust to taste)

1/2 stick salted butter (4 tablespoons)

Optional: A handful of spinach or kale for added color and nutrition

Instructions:

Prepare the Base:

In a large pot, melt the salted butter over medium heat. Add the diced celery, onion, and carrots. Sauté the vegetables until they begin to soften and the onions turn translucent, about 5-7 minutes.

Cook the Vegetables:

Add the diced potatoes and corn to the pot. Stir in the finely chopped marinated roasted red pepper and its marinade. Cook for an additional 5 minutes, allowing the flavors to meld.

Add Seafood and Liquid:

Stir in the chowder fish mix, quartered sea scallops, shrimp, and lobster meat. Cook for 3-4 minutes, just until the seafood begins to turn opaque.

Add the clam juice, 4 cups of water, and Better Than Bouillon Chicken to the pot. Stir well to combine.

Simmer the Chowder:

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot, allowing it to simmer for 15-20 minutes, or until the potatoes are tender.

Incorporate Dairy and Seasonings:

Reduce the heat to very low and carefully stir in the evaporated milk. It’s important to add the milk when the chowder is not too hot to prevent curdling.

Season the chowder with salt, pepper, garlic powder, and dried parsley to taste. Add lemon juice for brightness.

Optional Additions:

If desired, stir in a small handful of spinach or kale for added color and nutrition. Cook for an additional 2-3 minutes until the greens are wilted.

Pizzagaina (Pizza Rustica)

Seafood Mac and Cheese

Cheesy Taco Sticks

Final Adjustments:

Taste the chowder and adjust the seasonings as needed. If the chowder is too thick, add a bit more water or clam juice to reach your desired consistency.

Serve:

Ladle the seafood chowder into bowls and serve hot. Garnish with additional parsley or a sprinkle of lemon zest if desired.

This Seafood Chowder is a delightful blend of rich flavors and comforting textures, perfect for a cozy meal. Enjoy the medley of seafood and vegetables enhanced by aromatic spices and a creamy broth.

Notes:

Selecting Seafood:

Use a mix of fresh seafood for the best flavor and texture. If fresh options are not available, frozen seafood can be a convenient alternative; just ensure it is thoroughly thawed before cooking.

Roasted Red Peppers:

The marinated roasted red pepper adds a unique sweetness and depth. Make sure to include some of the marinade for extra flavor. If you prefer a milder taste, you can rinse the peppers before chopping.

Preventing Curdling:

To avoid curdling, add the evaporated milk when the chowder is not too hot. It’s best to lower the heat before incorporating the milk and stir gently to combine.

Thickening the Chowder:

If you prefer a thicker chowder, consider mashing a portion of the potatoes before adding the dairy, or stir in a slurry made from cornstarch and cold water.

Adjusting Seasonings:

Taste the chowder before serving and adjust the seasonings as needed. Lemon juice adds brightness, while salt, pepper, garlic, and herbs like parsley enhance the overall flavor. Remember to season gradually to avoid over-salting.

Adding Greens:

If you choose to add spinach or kale, do so near the end of cooking. These greens will wilt quickly and add a pop of color and nutrition without overwhelming the chowder’s flavor.

Serving Suggestions:

Serve the chowder with crusty bread or oyster crackers to complement its creamy texture. A sprinkle of fresh herbs or a dash of hot sauce can also be a delightful finishing touch.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen seafood in the chowder?

Yes, frozen seafood can be a convenient and cost-effective option for making seafood chowder. Just make sure to fully thaw the seafood before adding it to the chowder.

This helps ensure even cooking and prevents excess water from diluting the flavor of the soup.

How do I prevent the milk from curdling?

To prevent curdling, add the evaporated milk when the chowder is not too hot.

Lower the heat to a gentle simmer or even turn it off briefly while stirring in the milk.

This gradual addition helps maintain a smooth, creamy texture without curdling.

What can I use as a substitute for clam juice?

If you don’t have clam juice, you can substitute it with fish stock or an equivalent amount of additional chicken broth.

If using chicken broth, you may want to add a splash of lemon juice to mimic the slight brininess of clam juice.

How can I thicken the chowder if it’s too thin?

If you prefer a thicker chowder, you can mash some of the potatoes to naturally thicken the soup.

Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with cold water and stirring it into the chowder.

Bring the chowder to a simmer until it thickens to your desired consistency.

Can I make the chowder ahead of time?

Yes, seafood chowder can be made ahead of time. Prepare the chowder up to the point of adding the dairy, then refrigerate it.

When ready to serve, gently reheat the chowder and add the evaporated milk, ensuring the heat is low to avoid curdling.

This method helps preserve the flavor and texture of the chowder.

How can I ensure the seafood is cooked properly without overcooking it?

Seafood cooks quickly, so it’s important to add it towards the end of the cooking process.

Once the chowder is simmering, add the seafood and cook just until it turns opaque and is firm to the touch.

This usually takes about 3-5 minutes, depending on the size of the seafood pieces. Keeping an eye on the texture and color will help prevent overcooking.

What if my chowder is too salty?

If the chowder is too salty, you can dilute it by adding more unsalted broth, water, or a bit of cream.

Adding a peeled and chopped potato to the pot can also help absorb some of the salt.

Let it simmer until the potato is tender, then remove it if desired.

Can I use different types of seafood in this chowder?

Absolutely! This recipe is versatile and can accommodate various seafood options, such as clams, mussels, or white fish like cod or haddock.

Feel free to adjust the mix of seafood based on availability and preference to create a chowder that suits your taste.

How do I store and reheat leftover chowder?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

When reheating, do so gently over low heat to prevent the dairy from curdling and the seafood from overcooking.

Stir occasionally to ensure even heating, and add a bit more broth or water if the chowder has thickened too much in the fridge.

How can I add more flavor to my chowder?

To enhance the flavor of your seafood chowder, consider adding aromatic herbs like thyme or bay leaves during simmering, and remove them before serving.

A splash of white wine or a pinch of cayenne pepper can also add depth and spice.

Fresh lemon juice added just before serving can brighten and enhance the overall flavor profile.