Best Potato Seafood Chowder Recipes

SWEET POTATO SEAFOOD CHOWDER

Sweet Potato Seafood Chowder image

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1 sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Steps:

Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 32.1 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 694.4 mg, Sugar 10.3 g

POTATO SEAFOOD CHOWDER

Potato Seafood Chowder image

Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Ingredients

2 1/2 cups water
2 pounds littleneck clams, well scrubbed
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper

Steps:

Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.