With an enticing combination of shrimp, fish, scallops, and clams, this Seafood Chowder Recipe will whisk you away to a cozy seaside café right from your kitchen. It features crispy bacon for a smoky undertone, hearty potatoes that offer satisfaction in every spoonful, all wrapped in a luxuriously creamy broth that ties the flavors together in perfect harmony. Perfect for those chilly nights when you crave something warm and soul-soothing!
Budget Information
This delightful Seafood Chowder recipe costs approximately $21.50 to prepare, making it about $5.38 per serving for four servings. Here’s the breakdown:
– Bacon: $1.50
– Onion: $0.50
– Celery: $1.00
– Carrots: $0.50
– Garlic: $0.50
– Old Bay Seasoning: $0.40
– Potatoes: $2.00
– Dry White Wine: $2.00
– Seafood Stock: $4.00
– Shrimp: $5.00
– Cod: $3.00
– Scallops: $4.00
– Clams: $1.00
– Half-and-Half: $1.50
– Fresh Herbs: $1.00
Why This Recipe Works
This Seafood Chowder recipe works because it beautifully showcases the stars of the sea without overwhelming them with too many competing flavors. The key here is the simple yet aromatic base created by the bacon and vegetables, which enhances the natural sweetness of the seafood. Plus, the balance of creamy and earthy textures makes every bite feel inherently satisfying. Trust me, when that first spoonful warms you up, you’ll understand why this chowder is a cherished classic!
Ingredients + Optional Substitutions
Here’s everything you’ll need to make this comforting chowder:
- 2 slices bacon (4 ounces, diced into ¼-inch pieces) – Adds a smoky flavor base.
- ½ medium white onion (¾ cup, diced) – The aromatics kickstart the flavor profile.
- 2 celery stalks (½ heaping cup, diced) – For crunch and depth.
- 2 carrots (½ cup, diced) – Sweetness and color.
- ½ teaspoon kosher salt – Enhances the flavors.
- ½ teaspoon freshly ground black pepper – A slight kick of heat.
- 4 garlic cloves (about 4 teaspoons, minced) – Essential for deep flavor.
- 1 teaspoon Old Bay Seasoning – Finds a perfect balance with seafood.
- 1 pound potatoes (about 6 medium red potatoes, peeled and cut into ½-inch pieces) – Adds heartiness.
- ½ cup dry white wine (or additional seafood stock) – Brings acidity; you can swap it for more stock if desired.
- 4 cups seafood stock – A flavorful base; homemade or store-bought both work.
- 8 ounces raw shrimp (peeled and deveined) – Sweet and tender; cut into ½-inch pieces.
- 8 ounces firm white fish (like cod or halibut, cut into 1-inch pieces) – Adds texture and protein.
- 8 ounces large scallops (halved, about 8 scallops) – Delicate and luxurious.
- 1 (6.5-ounce) can whole clams – For additional savory depth.
- 1 cup half-and-half – Creaminess; swap with heavy cream for a richer chowder.
- Chopped fresh parsley or thyme – For garnish and a touch of freshness.
Step-by-Step Recipe Instructions
Step 1: Begin by placing your bacon in a cold, large stock pot over medium heat. Cook until it becomes crisp and the fat is rendered, which usually takes about 10 minutes. Make sure to adjust the heat as necessary to avoid burning the bacon. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, but don’t toss out those drippings—they’re liquid gold for flavor!
Step 2: With the bacon drippings still in the pot, return it to medium heat and add the diced onions, celery, carrots, salt, and black pepper. Stir frequently until the vegetables soften, which should take about 5 minutes. As they begin to cook, add in the minced garlic and the Old Bay seasoning, letting it cook for an additional minute until the mixture gets fragrant. Your kitchen will start to smell divine!
Step 3: Now it’s time to deglaze the pan! Pour in the dry white wine and use a wooden spoon to scrape up any savory browned bits stuck to the bottom of the pot. Simmer this mixture until the wine is mostly evaporated—approximately 2 minutes. This is where magic happens, blending all that good flavor!
Step 4: Next, add the seafood stock back into the pot along with the crispy bacon. Bring everything to a gentle boil, then add your potatoes. Once boiling, reduce the heat to a simmer and let it cook uncovered until the potatoes are tender, roughly 5 minutes.
Step 5: It’s time for the seafood! Gently stir in the shrimp, cod, scallops, and clams along with their juices. Return the chowder back to a gentle simmer for about 2 minutes, or until the seafood is just cooked through. Avoid overcooking to keep that tender texture!
Step 6: Finally, stir in the half-and-half and remove the pot from heat. Taste your creation and adjust seasoning as necessary. Serve it up hot, garnished with fresh herbs for that extra pop of color and flavor. Enjoy each warm spoonful!
Nutritional Facts
Here’s a quick glance at the nutritional content per serving:
- Calories: 433
- Protein: 37g
- Carbohydrates: 33g
- Total Fat: 14g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 6g
- Sodium: 840mg
Storage and Reheating Tips
To keep your Seafood Chowder fresh, avoid freezing it as seafood doesn’t hold up well in frozen form—both texture and flavor can suffer. Instead, store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, gently reheat them in a pan over medium-low heat, stirring occasionally to ensure even heating without boiling.
Serving Suggestions
This chowder is hearty enough to be a meal on its own, but if you want to take it to the next level, consider serving it with some warm crusty bread for dipping, a side salad for crunch, or a simple fruit salad for a refreshing contrast. You could also pair it with some savory crackers or cheddar biscuits for that cozy feel!
Reader Tips or Helpful Notes
Feel free to mix and match your seafood—using more of what you love and reducing what you don’t. Not a clam fan? Leave them out! Also, if you’re in a pinch for time, you can use pre-cooked shrimp; just add them at the end to heat through. Enjoy making this chowder your own!
Recipe FAQs
Can I use frozen seafood for this chowder? Yes, frozen seafood is a great option for convenience! Just thaw it before adding to the chowder.
How do I make this dairy-free? To make a dairy-free version, you can substitute the half-and-half with coconut milk or a dairy-free cream alternative.
Can I add more vegetables? Absolutely! Feel free to add more veggies such as bell peppers or corn for extra color and crunch.
What can I substitute for seafood stock? If you don’t have seafood stock, feel free to use vegetable stock or chicken broth in a pinch.
How can I thicken the chowder? If you prefer a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot or stir in a cornstarch slurry!
