Description
Hearty New England seafood chowder blends ocean-fresh catches with rich, velvety cream for a comforting coastal classic. Simmered with potatoes, herbs, and a medley of tender seafood, this bowl delivers warmth and maritime flavor that connects you directly to seaside traditions.
Ingredients
Scale
Main Ingredients:
- 4 cups (1 liter) seafood stock
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 1 lb (450g) mixed seafood (shrimp, scallops, cod, salmon, or clams)
Vegetables and Aromatics:
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
Cooking Fats and Seasonings:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- A dash of hot sauce or smoked paprika (optional, for extra heat)
Instructions
- Warm a spacious pot, melding butter and olive oil over medium-high temperature, creating a fragrant base for the seafood chowder.
- Gently tumble chopped onions, minced garlic, diced celery, and julienned carrots into the shimmering fat, stirring frequently until vegetables become translucent and tender.
- Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, golden roux that will thicken the chowder’s luxurious texture.
- Gradually pour in seafood stock and heavy cream, whisking consistently to prevent any lumps and ensure a silky, consistent liquid.
- Incorporate diced potatoes, allowing them to simmer gently and absorb the rich, creamy broth while slowly tenderizing.
- Delicately fold in fresh seafood medley – succulent shrimp, tender scallops, and flaky white fish – letting them poach gently in the aromatic liquid.
- Season the chowder with fresh thyme, bay leaf, salt, and white pepper, adjusting flavors to create a harmonious maritime essence.
- Simmer the chowder until potatoes are fork-tender and seafood is perfectly cooked, approximately 15-20 minutes.
- Finish with a sprinkle of fresh parsley and a squeeze of lemon juice to brighten the robust, creamy flavors.
- Ladle into warm bowls and serve immediately, offering crusty bread alongside for an indulgent dining experience.
Notes
- Choose fresh seafood from a reputable fishmonger to ensure the best flavor and quality in your chowder.
- Consider using a mix of seafood like shrimp, scallops, and white fish for a more complex and interesting taste profile.
- Cut vegetables into uniform small pieces to ensure even cooking and a consistent texture throughout the dish.
- Use heavy cream or half-and-half for a richer, more indulgent chowder that coats the seafood beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg