Seafood Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
726 kcal
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Course
Soup
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Cuisine
International
Seafood Chowder
Description
Seafood Chowder utilizes a base of butter-sautéed celery, onions, leeks, and garlic, combined with chicken broth and clam juice to create a flavorful liquid foundation. Cubed potatoes and carrots add body and texture, while the seasoning with thyme, bay leaves, and Old Bay imparts a seasoned complexity. The shrimp and cod, seasoned with Old Bay, cook gently in the simmering broth until tender and flaky. The chowder is made creamy and thick by gradually stirring in a mixture of flour and milk, enriched further by half-and-half. The result is a thick, comforting chowder that balances seafood taste with vegetable and herb flavors. It pairs nicely with crusty bread or oyster crackers to round out the meal.
Ingredients
- 1/4 cup butter
- 1 cup celery finely diced
- 1 cup onion finely diced
- 1 cup leek finely diced
- 1 tablespoon garlic minced
- 3 cups chicken broth
- ¾ cup clam juice
- 4 potato diced (Yukon potatoes work great too, red
- 1 cup carrot finely diced
- ¾ tablespoon black pepper ground
- 1½ tablespoons kosher salt
- ¾ tablespoon thyme
- 6 bay leaf
- 2 teaspoons Tabasco sauce
- Old Bay seasoning to taste
- 1 pound Shrimp uncooked, peeled, de-veined
- 2 pounds cod or halibut or haddock, cut into 1/2-inch cubed
- 2 quarts half-and-half
- 1/2 cup flour
- 1 cup milk
- salt to taste
- black pepper to taste
Instructions
- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic over medium heat.
- When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
- Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- Season shrimp and cod with Old Bay seasoning.
- Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- Add half and half. Combine flour and milk until flour is dissolved.
- Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste.
- Remove bay leaves and serve with crusty bread or oyster crackers.
Notes
- Vegetables and fish can be swapped for personal preferences to customize the chowder.
- Prepping vegetables and seafood ahead saves time on cooking day.
- Store leftovers sealed in the refrigerator for up to one week or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 55g | 18% |
| Protein | 46g | 92% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 298mg | 99% |
| Sodium | 2246mg | 94% |
| Potassium | 1753mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6796IU | 136% |
| Vitamin C | 34mg | 38% |
| Calcium | 465mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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