seafood chowder

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

Creamy Seafood Chowder

butter

onion

bay seasoning

thyme

flour

celery

carrot (sliced)

potatoes

corn

broth (seafood

white wine

fish

oz scallops

shrimp

chopped clams (canned, drained)

heavy cream

parsley

Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

Add carrot, celery, potato, corn, broth and wine &amp; bring to a boil. Reduce heat and simmer 10 minutes.

Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.

Stir in parsley and season with salt and pepper to taste.

Creamy veggie chowder with scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!

Scallop Chowder

olive oil

bacon, chopped

carrots

garlic cloves,

tsp. dried thyme (or 2 tsp. fresh thyme)

Tbsp. all-purpose flour

chicken stock stock

russet potatoes, peeled and diced

(8 oz.) bottles clam juice

half and half

bay scallops

Fresh parsley, chopped

Kosher salt and fresh black pepper

sweet corn

In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.

Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.

Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.

Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.

Stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Taste the chowder for salt before adding the scallops.

Stir in parsley before serving. Serve with a sprinkle of red pepper flakes = delicious!

Made this without the bacon and used shrimps and fish as the scallops where way too pricey, the resulting chaudrée was absolutely gorgeous, thank you so much for the recipe.

I picked up some frozen bay scallops at the grocery store on sale and was looking for recipes for them. My husband is not a big seafood guy, but he DEVOURED this! This is going to be a winter staple in our house - I love how easy it was to throw together, I love the way the half and half made it not so heavy, and you're right -- the red pepper flakes added something extra.

I keep scallops from Aldi in freezer for quick meals and this recipe was a mid-winter delight.  I upped the amount of onion and corn and used whole milk instead of 1/2 &amp; 1/2.  The red pepper flakes (Aleppo for me) were a great touch.

Thank you for the great recipe! Super easy and delicious!

This was a good recipe, thank you. My family enjoyed it. I made a few changes: I used a packet of frozen riced cauliflower for thickening instead of flour and blended up half of the veggies in my Vitamix making a nice thick stew. I only used a couple of potatoes. I also omitted the bacon. MY husband, who is not a fan of stews, loved it! I will share the recipe with my daughter. Thanks again for such a delicious recipe.

Manhattan Clam Chowder from Delish.com is a no-brainer for seafood lovers.

Manhattan Clam Chowder

bacon

onion,

celery,

carrot,

garlic,

clam juice

tomatoes

Yukon Gold potatoes, cubed

red pepper flakes

Kosher salt

black pepper

clams

parsley,

Excellent recipe as written.  I add in more carrots, just a personal preference.  For those doubting the touch of cream, it makes a world of difference and I guarantee the better restaurants that prepare from scratch use cream.  It's such a small amount, it is almost undetectable and provides a silky mouth feel and cuts the acid of the tomatoes without using sugar.  If you have access to fresh clams, it is worth the effort.  If you are not comfortable shucking your own clams, any good fish monger will do so for you.  Once you have made this, you will prepare a double batch next time around.

https://streaming.hearstdigitalstudios.com/dc0d2798-b376-4b85-a821-d8ac7aac49b7/video_rover_16x9_1080p_hd_1555945669_48381.mp4

Slow-Cooker Corn Chowder Is Loaded With Chicken and Bacon

A soul warming east coast chowder. Perfect in any season. Smokey, satisfying, and humble.

East Coast Seafood Chowder

Leek, diced

potatos, diced

onion, diced

nova scotia white wine

filet smoked haddock, diced

1.5 litres whole milk

cream

lobster

haddock

scallops

mussels

bay leaves

tbs fresh dill, chopped

lemon

Place a large pot over medium heat. Add in a tbs of oil and then drop in the diced bacon. Saute until bacon browns.

Next up, add the diced potatoes, diced leeks, diced onion, and bay leaves to the pot. Let that sizzle away and enjoy the smells coming out of the pot!! Stir frequently. You don&#39;t want any of the vegetables taking on any colour.

After about 4 minutes of sautéing the vegetables, pour in the nova scotia white wine. You should get a really nice sizzle here. You want to wine to hiss and bubble as we are burning off the alcohol and deglazing the pan. Stir constantly, and again, enjoy to smell.

Now it&#39;s time to pour in the milk and cream. You want the mixture to come up to a light simmer but keep an eye on the pot as you don&#39;t want the milk to come to a boil or it will split. Nice and gentle cooking here. Keep stirring every now and again. The goal here is to keep the temperature up for long enough to cook the potatoes. Once the potatoes are soft you are all good!

Now that the potatoes are cooked let&#39;s start adding in the seafood. Add in the diced smoked haddock, full fresh haddock filets, lobster, scallops, mussels, and any additional seafood you would like to include. Adding all of this cold seafood will drop the temperature of the milk so give it time to come back up to temperature. Once a light simmer has been reached, allow the seafood to poach until you can easily flake apart the fresh haddock. Once that happens you know you are in the clear.

Last step is seasoning. Be sure to taste the broth and adjust as needed. I like to add 2-3 solid pinches of salt and a lot of fresh cracked pepper. Right before serving I also add in the fresh dill and some lemon zest to brighten everything up.

Enjoy!

Seafood Chowder {crock pot}

evaporated milk

chicken broth container (or canned)

white cooking white

chopped clams (drained)

shrimp (drained)

shrimp (about 25 count))

corn (drained)

carrots carrots

tbsp garlic

Salt and Pepper (to taste)

Corn Starch (optional / to thicken broth)

Add all the liquids to the crockpot and stir

Mix in garlic, salt, pepper and butter

Add shrimp, clams, corn, potatoes, celery and carrots

Cook on high for 4-5 hours (6-8 hours low) or until potatoes and celery are soft

The last 30 minutes or once chowder is done, use corn starch and water to thicken the broth if desired. I didn&#39;t have corn starch so I mixed 1/2 cup flour with 1 cup warm water and thickened broth slightly buy slowly pouring flour mixture into crock pot. I prefer corn starch but flour will do the trick as well. Follow the directions on the corn starch box to get the thickness you desire.

My New England seafood chowder recipe is just as you hope a great chowder should be: hearty, creamy, chocked full with lobster, shrimp, scallops, and clams. It&#x27;s better than you&#x27;ll find at most New England clam and lobster shacks!

New England Seafood Chowder

lobster tails (about 6 oz total)

¾ lb shrimp, peeled, deveined, and roughly chopped

(1 quart) seafood stock

water

oz thick-cut bacon, chopped

tbsp flour

bay leaf

lb Yukon gold potatoes, peeled and ½-inch diced

dry sherry

tbsp fresh parsley, chopped

salt and black pepper

Add 1 inch of water to the bottom...

Add 1 inch of water to the bottom of a heavy-bottomed stock pot. Add the clams and lobster tails (if the lobster tails are already cooked, skip this step) to the water. Cover the pot and bring the water to a simmer over medium-high heat. Shake the pot a couple times and after 3 or 4 minutes, check to see if the clams have opened. If most of the clams have opened and a few remain closed, cover the pot and let them cook for another minute. If there are still shells that are completely closed, discard them. Drain the water off, remove the clams and lobster tails, rinse out the pot, and return it to the stove.

Remove the clams from their shells by pulling...

Remove the clams from their shells by pulling them off the muscle attached to the shell. Remove the outer casings from the clam meat and chop the clams. Remove the lobster meat from the tail shells and roughly chop the meat. Set the clams and lobster aside and discard all of the shells.

Meanwhile, set the large stock pot back over...

Meanwhile, set the large stock pot back over medium-high heat and add the bacon. Cook until it is almost crispy and then add the onions; cook until the onions have softened, about 5-7 minutes. Add the thyme and cook for 30 seconds. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the warmed seafood stock/water mixture, scraping up any bits on the bottom of the pan. Add the bay leaf and potatoes. Allow the liquid to come to a simmer and thicken, about 5 minutes. Reduce the heat to medium. Add the scallops and shrimp and simmer the soup until the potatoes are fork-tender, about 5 to 7 more minutes. Stir the chopped clams and lobster into the soup.

Stir in the cream, sherry, and parsley. Allow...

Stir in the cream, sherry, and parsley. Allow the cream to warm through in the soup for a couple of minutes but don't let the soup boil. Season with salt and pepper to taste - my soup needed 2 teaspoons of salt but yours may be different. Remove the bay leaf and serve hot.

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and baby clams to satisfy your seafood craving!

Creamy Seafood Chowder Recipe

celery (diced into 1/2 inch pieces)

carrots (diced into 1/2 inch pieces)

salted butter

all-purpose flour

Tablespoons fish base

salmon

halibut

red potatoes

white pepper

cayenne pepper

½ teaspoons basil dried (or 3 teaspoons fresh)

½ teaspoons thyme dried (or 3 teaspoons fresh)

garlic

oz cocktail shrimp peeled (deveined and

cannon ball French breads for a bread bowl

Cut the salmon and halibut into 1/2 inch chunks.

In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.

While the potatoes are boiling, use a 4-quart pot to cook the onion, celery and carrots in the butter over medium heat until the onions are translucent, about 5-7 minutes.

Stir in the flour to make the roux and then cook for 5 minutes.

Add the water, fish base, salmon and halibut chunks and the clam juice (saving the clams for later).

Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic, cook on medium heat, stirring often until fish is cooked. Please note that this will be a thick paste and that is okay, you can add more water if needed, but do not add too much because the 3 cups of heavy cream added in the next step will lighten the thickness to make it a thick chowder.

Add heavy cream, shrimp, and clam meat, cook 10 minutes, stirring often.

Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French breads, scoop out most of the inside, and fill with the chowder.

https://content.jwplatform.com/videos/82pGP9pj.mp4

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving!

Seafood corn chowder using cod instead of shellfish with a corn stock made by simmering fresh corn cobs stripped of kernels and finished with heavy cream.

Seafood Corn Chowder

corn cobs (stripped of kernels)

onion (quartered)

parsley leaves

Teaspoon black peppercorns

red bell peppers (chopped)

Pound potatoes (red potatoes

Teaspoon ground fennel seed (or chopped fresh fennel bulb)

Teaspoon spicy seasoning (or Old Bay seasoning)

Teaspoon kosher salt

thyme (or 1 teaspoon dried thyme)

Pounds cod (or any whitefish)

Cups corn kernels (from the stripped cobs)

heavy cream (or half and half)

Strip the corn cobs of their kernels and set kernels aside. Cut cobs in half so they fit into your pot.To the pot add the corn cobs, the onion, parsley, peppercorns, and 8 cups water.  Bring to a boil and then reduce heat and simmer 2 hours (add more water if neede - it should cover the cobs for the full 2 hours)

For the Stock

In a dutch oven or heavy pot, melt butter over medium-high heat and then saute the onions for about 5 minutes. Add peppers and cook together with onions another 5 minutes until vegetables are soft and caramelized.

Add potatoes and corn stock to the caramelized vegetables. If you didn’t make the corn stock add 8 cups of fish stock, water or vegetable stock.  Add all the spices and herbs and stir together.Cook over medium-high for 10 minutes

Add the cut-up cod to the pot and cook 3 minutesAdd the corn kernels you set aside earlier, along with the cream and cook about 5 minutes (covered)

Serve with rustic bread or crackers.

For the Chowder

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663461843/u5w5ftnpqxsw8jm9fyqm.mp4

Seafood Corn Chowder with cod instead of shellfish. and with a stock made with fresh corn cobs. Includes a demo on stripping the kernels from the cob and making the stock.

Seafood Chowder is hearty, filling, delicious, and super easy to make. You'll wow everyone with this simple Seafood Chowder recipe!

Seafood Chowder

bacon (8 ounce package, cooked until crispy and crumbled)

kernel corn (about 2 pounds)

medium/large sweet yellow onion

salt

chicken stock (32 ounces)

heavy cream (16 ounces)

salt and pepper

mixed seafood

Combine all ingredients EXCEPT cream and seafood in the slow cooker.

Cook on low for 8 - 10 hours or high for 4 - 6 hours.

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).

Add heavy cream and seafood, then continue cooking, uncovered, for about another 10 - 15 minutes, until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Salt and pepper to taste.

Slow Cooker

Combine all ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.

Cook on manual for 5 minutes, natural pressure release about 10 minutes.

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).

Add heavy cream and seafood, then continue cooking on saute mode, uncovered, for about another 10 minutes (stirring frequently), until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Do not boil. Salt and pepper to taste.

Instant Pot

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Top 17 seafood chowder recipes from across the web

The most viewed seafood chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Seafood Chowder

Scallop Chowder

Manhattan Clam Chowder

East Coast Seafood Chowder

Seafood Chowder {crock pot}

New England Seafood Chowder

Creamy Seafood Chowder Recipe

Seafood Corn Chowder

Seafood Chowder

Frozen Seafood Soup

Healthy Seafood Chowder

How to Make Prize-Winning Seafood C...

Seafood Chowder

Eventide’s Japanese-Inspired Seafoo...

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Chuck Hughes' Seafood Chowder

The most viewed seafood chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine