Best Seafood Chowder

Are you dreaming of a summer getaway to the East Coast? It’s time to make some seafood chowder. This seafood chowder recipe is deeply flavorful and comforting. While you can certainly play around with adding different types of seafood, the particular mélange of scallops, shrimp and fish included here is absolutely delicious. If you can’t make it to coastal Maine or Cape Cod this summer, this chowder is the next best thing (although let’s hope that you find yourself on a rocky, beautiful Atlantic beach soon).

Ingredients for Seafood Chowder Recipe

• Sliced bacon: Diced lean ham also works well here if you’d prefer.
• Onion: Onion is a key aromatic element in this chowder.
• Potatoes: Peeling and cubing your potatoes will help them cook evenly.
• Bay or sea scallops: Sea scallops are more tender and sweeter than the smaller bay scallops, which are less expensive.
• Lobster meat: If you use fresh lobster meat from the shell, reserve the shells to make seafood stock for future chowders.
• Medium shrimp: Peel and devein the shrimp before using (or buy them this way).
• Cod: Cod has a sweet, delicate flavor and a flaky texture that holds up well in chowder.
• Haddock: Haddock tends to have a slightly sweeter taste than cod, though the two fish are often used interchangeably. Feel free to simply use more cod if you can’t find haddock, or vice versa.
• Butter: Use unsalted butter to better control the salt content of the soup.
• Fresh parsley: Finely minced parsley has a more elevated taste than dried parsley, though the latter will work in a pinch.
• Curry powder: Curry powder adds a lovely earthiness and depth of flavor to this chowder.
• Whole milk: Use half-and-half instead of milk for added richness and creaminess.
• Evaporated milk: You could also use regular milk here, though evaporated milk will make the chowder a bit thicker.
• (Optional) Oyster crackers: Crunchy oyster crackers are a traditional topping for seafood chowder.

Directions

Step 1: Cook the bacon

In a Dutch oven or large soup pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels, but reserve the meat drippings.

Step 2: Sauté the onions and add potatoes

Sauté the onions in the drippings until tender. Add the potatoes and water and bring to a boil. Cook for 10 minutes.

Step 3: Add the seafood

Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until the scallops are opaque, the shrimp turns pink and the fish flakes easily with a fork.

Step 4: Add the seasonings and dairy products

Add the butter, salt, parsley and curry powder. Stir in the milk and evaporated milk and heat through.

Step 5: Prepare to serve

Garnish with bacon, additional parsley and oyster crackers, if desired.

Seafood Chowder Recipe Variations

• Use homemade seafood stock: Make and freeze your own seafood stock ahead of time to use in place of water. This will really ramp up the flavor of your seafood chowder.
• Add different toppings: Chopped chives, sliced green onion and mild shredded cheese are tasty toppings for seafood chowder.

How to Store Seafood Chowder

Store your seafood chowder in an airtight container in the refrigerator.

How long does seafood chowder last?

Seafood chowder will last for two to three days in the fridge.

Seafood Chowder Recipe Tips

What should I serve with seafood chowder?

Aside from oyster crackers, a hunk of crusty bread, a green salad and roasted vegetables all pair well with this chowder.

Can I make seafood chowder in a slow cooker?

You can, but you’ll need to add the seafood and dairy products at the end of the cooking process.

How can I make my seafood chowder more nutritious?

Add more veggies, use lean ham instead of bacon and don’t use cream or butter if you want to make a healthier chowder.