Seafood Chowder
Rich and creamy soup loaded with fresh seafood treasures
Ingredients
Instructions
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Prepare the baseIn a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
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Create the thickened brothSprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. Gradually whisk in the seafood stock or clam juice, ensuring no lumps form. Add the bay leaves and bring to a simmer.
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Cook the potatoesAdd the diced potatoes to the pot. Simmer for 12-15 minutes, or until the potatoes are just tender when pierced with a fork. Make sure not to overcook them as they'll continue to soften as the chowder cooks.
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Add the seafoodReduce heat to low. Add the white fish chunks first and cook for 2 minutes. Then add the shrimp and scallops, cooking for another 3-4 minutes until the seafood is just cooked through. The seafood should be tender, not rubbery.
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Finish the chowderSlowly stir in the half-and-half or milk and warm through, being careful not to let the chowder boil as this can cause the dairy to separate. Remove the bay leaves. Season with salt and freshly ground black pepper to taste.
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ServeLadle the chowder into warm bowls. Sprinkle with fresh chopped parsley. Serve immediately with crusty bread or oyster crackers on the side.
Nutritional Information
425
Calories
per serving
32
Protein
g
28
Carbohydrates
g
18
Total Fat
g
7
Saturated Fat
g
3
Fiber
g
8
Sugar
g
850
Sodium
mg
12
Vitamin C
mg
2.5
Iron
mg
Seafood Chowder is Also Known As
New England Seafood Chowder, Maritime Chowder, Fisherman's Chowder or Coastal Seafood Soup
