Best Seafood Chowder Recipes

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

RICH SEAFOOD CHOWDER

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut bacon into small pieces and fry in pan.
• Remove from heat, drain and set aside.
• Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
• Add fish and lightly sear.
• Add water or chicken broth and simmer for 15 minutes.
• Add tomatoes, clam juice, clams and simmer for 1 hour.
• Add potatoes and carrots.
• Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
• Simmer until potatoes and carrots are almost tender.
• Season with salt and pepper to taste.
• Add shrimp 15 minutes before serving.

DANIELLE'S SEAFOOD CHOWDER

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to boil in large covered saucepot.
• Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
• Drain clams, reserving the broth.
• Strain the broth through coffee filters/cheesecloth to remove grit.
• Remove the clams from their shells, chop finely.
• In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
• Using a slotted spoon, remove the"cracklings" and reserve them.
• Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• Add in flour; cook for 3 minutes, stirring constantly.
• Add the reserved clam broth, the 4-1/2 c.
• of clam broth and the fish stock; whisk to remove lumps.
• Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• Stir in the clams, salt pork and the light cream.
• Heat chowder to desired temperature.
• Serve with oyster crackers.

SWEET POTATO SEAFOOD CHOWDER

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.

NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)

Steps:

• Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
• Cover and cook on low 6 to 8 hours until potatoes are tender.
• Add seafood about 15 minutes before serving; heat until fish is just cooked through.
• Stir in milk; remove bay leaf and remove from heat.
• Serve in bowls with crumbled bacon over top.

SEAFOOD CHOWDER

Steps:

• Melt butter in 3-quart saucepan over low heat.
• Saute' celery and onion until tender.
• Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
• Add milk and condensed soup and stir until piping hot.
• Meanwhile clean and chop seafood as you like.
• I usually halve the shrimp and then cut one half in half and leave the other half whole.
• If using extra large scallops I usually quarter them.
• When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
• Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

CHEDDAR SEAFOOD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

INSTANT POT® SEAFOOD CHOWDER

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
• Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

SEAFOOD CHOWDER POT PIE

Steps:

• In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
• Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
• Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
• On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
• Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.