Indulge in the warmth and flavor of this delightful seafood chowder. Packed with fresh seafood and aromatic herbs, it’s a comforting dish that’s easy to prepare and perfect for chilly evenings. This recipe will guide you through creating a creamy, savory chowder that everyone will love, making it an ideal choice for family dinners or gatherings with friends.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, and fish)
– 1 cup diced potatoes
– 1 cup corn (fresh or frozen)
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups seafood stock
– 1 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. These values are based on a standard serving size for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic, sauté until translucent.
3. Stir in the diced potatoes and cook for 5 minutes.
4. Pour in the seafood stock and bring to a boil.
5. Reduce heat and let it simmer for about 15 minutes until potatoes are tender.
6. Add the corn and mixed seafood to the pot.
7. Pour in the heavy cream, stirring gently.
8. Season with salt and pepper to taste.
9. Simmer for an additional 5-10 minutes until seafood is cooked through.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, any firm white fish can replace the seafood mix, allowing for flexibility based on availability and preference.
Serving and Pairings
This seafood chowder pairs beautifully with crusty bread or a fresh garden salad. A glass of white wine or a light beer also complements the flavors well.
Storage and Reheating
Store leftover chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or broth if needed. This chowder can also be frozen for up to three months, though the texture may change slightly upon thawing.
Cooking Mistakes
– Avoid overcooking the seafood to prevent a rubbery texture.
– Don’t skip the sautéing step for the onions and garlic; it builds flavor.
– Use fresh seafood for the best taste.
– Ensure the potatoes are cut evenly for uniform cooking.
– Don’t add the cream too early; it’s best added towards the end.
– Taste and adjust seasoning as needed.
– Don’t rush the simmering process; let flavors meld.
Helpful Tips
– Use a mix of seafood for a richer flavor.
– For added depth, include a splash of white wine while cooking.
– If you like a thicker chowder, mash some potatoes before adding cream.
– Fresh herbs like dill or thyme can elevate the dish.
FAQs
Can I use frozen seafood in this recipe?
Yes, frozen seafood works well in this recipe. Just ensure it’s thawed before cooking for better texture and flavor.
How can I make this chowder spicier?
To add heat, consider incorporating diced jalapeños or a dash of cayenne pepper while cooking.
What type of seafood is best for chowder?
A mix of shrimp, scallops, and firm white fish like cod or haddock are excellent choices for a flavorful chowder.
Can I make this chowder in advance?
Absolutely! The flavors meld beautifully when made in advance. Just reheat before serving.
Is it possible to make this chowder dairy-free?
Yes, using coconut milk instead of heavy cream is a great alternative for a dairy-free version.
Conclusion
This seafood chowder recipe is a delightful way to enjoy the flavors of the ocean in a creamy, comforting dish. Perfect for any occasion, it brings warmth to the table and is sure to become a family favorite. Enjoy making this dish and savoring every comforting spoonful!
Seafood Chowder Recipe
Ingredients
- 1 lb mixed seafood shrimp, scallops, and fish
- 1 cup diced potatoes
- 1 cup corn fresh or frozen
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Stir in the diced potatoes and cook for 5 minutes.
- Pour in the seafood stock and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes until potatoes are tender.
- Add the corn and mixed seafood to the pot.
- Pour in the heavy cream, stirring gently.
- Season with salt and pepper to taste.
- Simmer for an additional 5-10 minutes until seafood is cooked through.
- Garnish with fresh parsley before serving.