Seafood Chowder
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Seafood Chowder
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With shrimp, fish, scallops, clams, smoky bacon and potatoes in a creamy broth, this easy seafood chowder recipe is hearty and ultra flavorful!
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Ingredients
- 2 lices Bacon diced into ¼-inch pieces (4 ounces)
- ½ white onion diced into ¼-inch pieces (¾ cup, medium
- 2 celery diced into ¼-inch pieces (½ heaping cup, stalks
- 2 carrot diced into ¼-inch pieces (½ cup
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 garlic minced (about 4 teaspoons, cloves
- 1 teaspoon Old Bay seasoning
- 1 pound potato any kind, peeled and cut into ½-inch pieces (about 6 medium red potatoes
- ½ cup dry white wine or additional seafood stock
- 4 cups seafood stock
- 8 ounces Shrimp peeled and deveined, cut into 1/2-inch pieces, large raw
- 8 ounces cod halibut, seabass, or other firm white fish, cut into 1-inch pieces
- 8 ounces scallops halved (about 8 scallops, large
- 1 clams whole, canned 6.5-ounce
- 1 cup half and half
- parsley for serving, chopped fresh or thyme
Instructions
- Place the bacon in a cold large stock pot over medium heat. Cook until the bacon is crisp and the fat is rendered, about 10 minutes, reducing the heat as necessary to avoid burning. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.
- Return the pot to medium heat and add the onions, celery, carrots, salt, and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic and Old Bay and cook for 1 minute, until fragrant.
- Add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the wine is mostly evaporated, about 2 minutes.
- Add the seafood stock, return the bacon to the pot, and bring to a boil. Add the potatoes. Allow to return to a simmer, then reduce the heat to low, and continue simmering uncovered until the potatoes are tender, about 5 minutes.
- Add the shrimp, cod, scallops, and clams and their juices. Return the soup to a bare, gentle simmer for about 2 minutes, until the seafood is just cooked through. Add the half and half and remove the pot from the heat.
- Adjust the seasoning to taste. Top with parsley or thyme to serve.
Notes
- TO STORE: Do not freeze seafood chowder! It simply won’t hold up well, both in terms of texture and flavor. You can refrigerate it in an airtight container for up to 3 days.
- TO STORE: Do not freeze seafood chowder! It simply won’t hold up well, both in terms of texture and flavor. You can refrigerate it in an airtight container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a pan on the stovetop set over medium-low heat.
Nutrition Information
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Serving
1(of 4)
Calories
433kcal
(22%)
Carbohydrates
33g
(11%)
Protein
37g
(74%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
140mg
(47%)
Potassium
1370mg
(29%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5497IU
(110%)
Vitamin C
27mg
(30%)
Calcium
226mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 433kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 140mg | 47% |
| Potassium | 1370mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5497IU | 110% |
| Vitamin C | 27mg | 30% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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