Best 8 Award Winning Sea Food Chowder Recipes

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Chowders have been a part of coastal communities around the world for centuries. Seafood chowder has found a particular niche as a hearty, savory, and enticing meal that evokes the bounty of the sea with every spoonful. Whether you're seeking a classic New England clam chowder, a rich and creamy Manhattan-style chowder, or a flavorful seafood stew, there's an award-winning seafood chowder recipe out there to suit your taste buds. This article will provide a comprehensive guide to finding the best recipe for award-winning seafood chowder, exploring variations from around the globe and offering tips and tricks for creating a truly exceptional dish that will leave your family and friends asking for more.

Here are our top 8 tried and tested recipes!

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER



How to Make Prize-Winning Seafood Chowder image

Use this recipe to learn how to make prize-winning seafood chowder using seafood that's available where you live. Rich and creamy New England style chowder!

Provided by Elaine

Categories     Main Dish     Seafood     Soups and Chowders

Time 55m

Number Of Ingredients 22

2 tbsp butter
1 tbsp oil
1 cup onion, (finely chopped)
1 cup celery, (finely chopped)
1/2 cup gluten-free flour blend, (or all-purpose flour)
2 8 oz. jars natural clam juice
4 cups organic chicken or vegetable stock
3 large potatoes, (peeled and cubed into 1/2 inch cubes)
1 medium carrot, (peeled and diced)
1 tbsp fresh thyme leaves (or 1 teaspoon dried thyme,)
1 bay leaf
1/2 tsp smoked paprika (or regular paprika)
4 oz hot-smoked salmon, (skin removed)
8 oz wild salmon, (skin and pin bones removed, cut in bite-sized pieces)
8 oz wild white fish, (like halibut, cod, haddock, or sole, skin and pin bones removed, cut in bite-sized pieces)
16 - 24 large shrimp, (or prawns, peeled and deveined)
12 scallops, (optional)
1/4 cup white wine
1 tbsp lemon juice, (freshly squeezed)
1 or 2 tsp crushed red pepper flakes
1 cup 10% cream ((called "half and half" in Canada))
1 tbsp fresh dill (chopped, plus more for garnish)

Steps:

  • In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
  • Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
  • Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
  • Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
  • Garnish with more fresh dill and serve hot.

Nutrition Facts : Calories 411 kcal, Carbohydrate 30 g, Protein 28 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 1010 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

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.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

AWARD WINNING SEA FOOD CHOWDER!



Award Winning Sea Food Chowder! image

I was asked to make a seafood chowder as the appetizer for a meal. This is the recipe I pulled together and it was a hit! Several of the participants offered to take care of the leftovers! I poured the remaining soup into a glass jar and left it for them to sort out. Secretly " I " wanted to take it home! You can add whatever seafood you like such as clams, mussels, scampi, crawfish, crab, etc. Clams and mussels look amazing if cooked in the shell. If you are cutting the recipe in half, or want to reduce the cost, you may wish to increase the potato, use more fish and buy a frozen seafood mix rather than buying each seafood individually. Our family likes a thick soup but if you prefer something a little lighter, you can thin the soup out with milk or cream. Diet food this is not!

Provided by Kim A. Heaphy

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

4 slices bacon
1 tablespoon butter
2 organic carrots, diced into 1/4 inch cubes
1 large sweet onion (such as vidal)
2 celery ribs, diced into 1/4 inch cubes
1 large russet potato, peeled and diced into 1/2 inch cubes
3 tablespoons flour
500 ml chicken stock
250 g scallops
250 g shrimp
2 lobster tails, cut meat into 1 inch cubes
250 g haddock
250 ml cream, 10%
2 (294 ml) cans cream of potato soup

Steps:

  • Place large pot on medium-low heat. Add bacon and gently cook until it hits the crisp stage.
  • Meanwhile, parboil potato in lightly salted water for about four minutes.
  • Mix cream and potato soup together in a bowl.
  • Remove bacon, chop it finely or crumble it and set aside.
  • Add to the pot of bacon drippings, the butter, carrots, onion, and celery. Cook stirring frequently until onions are translucent and vegetables are tender. Add flour and cook for about a minute or until the flour starts to stick to the bottom of the pan. Add chicken stock, 30 to 50 ml at a time, stirring constantly to make a smooth, creamy soup base. Add more chicken stock than recommended if you find it a little too thick.
  • Turn up heat to medium and add the raw seafood. Bring to a simmer and cook for three to five minutes, or until shrimp are pink and have curled into a tight "c".
  • When shrimp are pink, add potato soup mixture. Gently stir. Thin out soup with cream or milk if you find it too thick. When it starts to simmer, remove from heat.
  • Serve with crumbled bacon pieces as a garnish and crusty bread as a side.

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 16

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

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.

SEAFOOD CHOWDER



Seafood Chowder image

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Provided by MyVintageMommy

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 8

Number Of Ingredients 16

1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

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.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

Tips:

  • Choose the freshest seafood possible. This will make a big difference in the flavor of your chowder.
  • Don't overcook the seafood. Cook it just until it is opaque and tender. Overcooked seafood will be tough and chewy.
  • Use a good quality broth. This is the base of your chowder, so make sure it is flavorful. You can use fish stock, clam juice, or chicken broth.
  • Add vegetables to your chowder. This will add flavor and texture. Good choices include potatoes, carrots, celery, and onions.
  • Don't be afraid to experiment with different ingredients. There are many ways to make seafood chowder, so feel free to add your own personal touch.

Conclusion:

Seafood chowder is a delicious and versatile dish that can be enjoyed all year long. It is a great way to use up leftover seafood, and it can also be made ahead of time and frozen. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, seafood chowder is a great choice.

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