Best 8 Baja Seafood Chowder Recipes

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Baja seafood chowder is a delightful dish that captures the bold flavors of Mexican cuisine with the freshness of seafood. Originating from the Baja California peninsula, this chowder combines the spicy and tangy flavors of Mexican spices with a variety of seafood, creating a rich and flavorful broth. It's a perfect meal for a chilly day or a special occasion, and with the right recipe, you can easily recreate the authentic taste of Baja seafood chowder in your own kitchen.

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.

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

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.

BAJA SEAFOOD CHOWDER



BAJA SEAFOOD CHOWDER image

Categories     Soup/Stew     Shellfish     Quick & Easy     Healthy     Simmer

Yield 8 bowls

Number Of Ingredients 20

2 Tblsp. olive oil
2 cloves garlic, finely chopped
1 yellow onion, finely chopped
1 large green bell pepper, seeded, deribbed and coarsely chopped
1 fresh jalapeno pepper, seeded and finely chopped
1 tsp. red pepper flakes
1 cup fish stock
1/4 cup dry red wine
2 cans tomatoes (1 lb.each), coarsely chopped, with their juice.
2 Tblsp. tomato paste
1 1/2 Tblsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. bay leaf
1 baking potato, peeled and cut into 1-2" pieces
12 small clams in shell, well scrubbed
1/2# swordfish or seabass fillets, cut into 1-2" pieces
1/2# small to med-sized shrimp, peeled and deveined.
1/2 cup fresh chopped cilantro
2 limes, cut into wedges

Steps:

  • In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, jalapeno and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Add the stock, wine, tomatoes, tomato paste, sugar, oregano, basil, bay leaf, and potato. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, until the soup is thick but still fairly liquid, about 30 min. Season to taste with salt/pepper. Discard any clams that are cracked or open. Add the clams to the pot along with the fish and shrimp. Raise the heat slightly, cover and cook until the fish flakes, the shrimp turn pink and the clams open (20 minutes). Discard any clams that do not open during ocoking. Ladle into warmed bowls, garnish with cilantro and pass the lime wedges at the table.

SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

Provided by Food Network

Categories     main-dish

Yield Makes about 14 cups; serves 8

Number Of Ingredients 14

2 tablespoons olive oil
2 dried bay leaves
3 cloves garlic, finely chopped (1 tablespoon)
2 medium onions (14 ounces), cut into 3/4-inch dice
1 green bell pepper (6 ounces), cut into 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
4 cups fish stock, chicken stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice)
6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick
Kosher or sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup)
2 tablespoons coarsely chopped fresh Italian parsley

Steps:

  • Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
  • Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
  • Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
  • Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.

OLD BAY'S SEAFOOD CHOWDER



Old Bay's Seafood Chowder image

Make and share this Old Bay's Seafood Chowder recipe from Food.com.

Provided by sdnmhess

Categories     Chowders

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

1 lb frozen haddock
2 tablespoons butter
1 large onion
3 stalks celery
3 chopped carrots
3 sliced potatoes
1/2 cup flour
1/2 teaspoon salt
2 tablespoons Old Bay Seasoning
2 (10 3/4 ounce) cans undiluted chicken broth
3 cups milk
1 (8 ounce) package small shrimp
1 lb chopped imitation crabmeat
1 cup grated cheddar cheese

Steps:

  • Thaw fish enough to cut into cubes.
  • In large saucepan, melt butter and add vegetbles; cook until onions are transparent.
  • Blend in flour, salt and Old Bay Seasoning.
  • Cook for 1 minute, stirring constantly.
  • Add Chicken broth and milk and cook over medium heat for 25 minutes.
  • Add haddock, shrimp and crab meat and cook for an additional 10 minutes.
  • Add cheese and cook until cheese is melted. Serve hot.

Nutrition Facts : Calories 331.8, Fat 10.7, SaturatedFat 5.9, Cholesterol 105.6, Sodium 925.5, Carbohydrate 28.2, Fiber 2.5, Sugar 2.5, Protein 30

BEAUCOUP SEAFOOD CHOWDER



Beaucoup Seafood Chowder image

This recipe was a creation of blogstress Movita Beaucoup here: http://movitabeaucoup.com/2011/08/12/beaucoup-seafood-chowder/ . What thrills me is the recipe originates in Nova Scotia. Being specifically of Cajun decent and heritage, my ancestery harkens back to Nova Scotia. A history of rich culture, indeed. Please read notes and tips below.

Provided by gailanng

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup butter (1 stick)
2 medium onions, diced
2 stalks celery, diced
1 potato, diced
3 cups chicken broth (see note below) or 3 cups water (see note below)
1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon celery salt
2 tablespoons paprika
1/2 teaspoon pepper
1/4 teaspoon salt (optional)
3 dashes Tabasco sauce
2 quarts milk (whole homogenized)
1 cup heavy cream
1 lb white fish (such as haddock, cod or sole )
1/2 lb lobster
1/2 lb scallops

Steps:

  • In a large Dutch oven, melt the butter and then saute the onions and celery over medium heat, allow to soften, about minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce.
  • Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.
  • Add the cream, and then fill the pot with the milk. If you think you're going to run out of room in the pot, skimp on the milk, not the cream.
  • Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.
  • Notes & Tips:.
  • Movita Boucoup recommends using at least two, 1/2 pound of each seafood selection in addition to the white fish. She strongly recommends scallops and lobster. Don't use any fish with a dominant flavour such as salmon, sardines, clams, etc.
  • Water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth. If using broth, it is recommended using a sodium reduced variety. If you're using canned and don't have enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder.
  • Chowder is best on the second day, so when entertaining, make it the day before.
  • To rewarm, put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil; low heat is key.
  • You will notice that the spices seem to sit on top of the chowder. When you serve, give a little stir and then scoop; just the right amount of spice will come up with the ladle.

BERMUDA FISH CHOWDER



Bermuda Fish Chowder image

This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Steps:

  • Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
  • Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  • Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g

Tips:

- Use fresh seafood for the best flavor. If you can't find fresh seafood, frozen seafood is also a good option. - Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood will be tough and chewy. - Use a variety of vegetables in your chowder. This will add flavor and texture to the dish. - Season the chowder to taste. Add salt, pepper, and other spices to taste. - Serve the chowder hot with crusty bread or crackers.

Conclusion:

Baja seafood chowder is a delicious and easy-to-make dish that is perfect for a casual meal. With its fresh ingredients and bold flavors, this chowder is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy seafood recipe, give this Baja seafood chowder a try. You won't be disappointed!

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