Best 3 Creamy Seafood Chowder Recipes

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Are you craving a warm, comforting dish that's bursting with the flavors of the sea? Look no further than creamy seafood chowder. This classic recipe is a delightful combination of tender seafood, hearty vegetables, and a rich, creamy broth. Served with crusty bread or crackers, it's the perfect meal for a cozy night in or a casual gathering with friends and family. Let's dive into the world of creamy seafood chowder and discover the best recipe that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CREAMY DELICIOUS SEAFOOD CHOWDER



Creamy Delicious Seafood Chowder image

This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living.

Provided by breezermom

Categories     Chowders

Time 55m

Yield 10 serving(s)

Number Of Ingredients 19

1 1/2 lbs fresh shrimp, unpeeled, medium size
vegetable oil cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups water
3 cups red potatoes, peeled and diced
1 cup carrot, diced
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
2 (12 ounce) cans evaporated skim milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells

Steps:

  • Peel and devien shrimp. Set aside.
  • Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
  • Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
  • Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
  • Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
  • Remove and discard bay leaves.

Nutrition Facts : Calories 267.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 133.2, Sodium 546.5, Carbohydrate 29.1, Fiber 2.3, Sugar 11.1, Protein 30.6

CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER



Creamy Southern Seafood or Fish Chowder image

After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with.

Provided by MC Baker

Categories     Chowders

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 large onions, diced fine
1 ham hocks or 3 slices bacon
1/2 cup wheat flour or 1/2 cup white flour
4 cups diced potatoes, diced small (I used white new potatoes, but peeled Russets or red potatoes will work)
1/2 cup butter (olive oil will work, though heat slowly with flour)
2 small carrots, diced small
8 ounces frozen corn
1 bay leaf
3 celery ribs, diced small
3 garlic cloves, minced
3/4 lb tilapia fillet, cubed bite sized
1/2 lb shrimp, pealed and deveined
1/2 lb salmon fillet, skin and bones removed (use any combination of seafood you like, so that it adds up to about 2 lbs, clams and scallops would)
2 cups soymilk or 2 cups milk
1 cup vegetable stock (fish or chicken stock can be substituted)
1/2 cup heavy whipping cream (optional)
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup shredded monterey jack cheese
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon Old Bay Seasoning

Steps:

  • Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
  • Pour off as much fat as you like and add butter or olive oil.
  • In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
  • Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
  • Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
  • Add garlic to onion mixture and cook for a few more minutes.
  • Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
  • Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
  • Mix in corn and cook until corn is warmed.
  • Add seafood mixture to pot and mix in lightly.
  • Add cream and cheese and mix in until just smooth.
  • At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
  • This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
  • You can remove the ham hock, or pull some of the meat off of it and add it inches.
  • Serving it up with some crusty bread was perfect!

Nutrition Facts : Calories 395.6, Fat 17.4, SaturatedFat 9.4, Cholesterol 128.1, Sodium 721.7, Carbohydrate 33.6, Fiber 5.3, Sugar 3.4, Protein 28.8

CREAMY SEAFOOD CHOWDER



Creamy Seafood Chowder image

This is one great chowder recipe. It's super creamy and guaranteed to warm you up on a cold night. All the wonderful flavors of the fish shine through, but this doesn't taste fishy. Can't wait to make this again!

Provided by Lynne Hawkins

Categories     Cream Soups

Time 2h

Number Of Ingredients 15

4 Tbsp butter and/or olive oil, divided
1/2 c onion, diced
1/2 c celery, diced
3 clove garlic, minced
1 1/2 tsp oregano, divided
1 lb medium raw shrimp, cleaned
1 lb scallops
1 lb cod filets, broken into chunks
2 c hot water
2 tsp chicken boullion
2 c half and half, fat free
2 c milk, skim
2 Tbsp cornstarch
2 tsp Old Bay seasoning
3 medium thin skinned potatoes (I used golden)

Steps:

  • 1. In large soup pot on medium high, saute onion, celery, garlic, and 1 teaspoon oregano in 1 tablespoon butter/oil until soft and fragrant. Remove from pot and set aside.
  • 2. Lightly brown shrimp, scallops, and cod in remaining butter/oil (as needed) in small batches. Lightly salt each batch. Pour off and reserve liquids released from meat to add to broth later. Set aside until all are done.
  • 3. Cut potatoes into chunks and pulse in food processor until coarsely shredded.
  • 4. Put potatoes in pot with reserved vegetables, hot water, bouillon, 1/2 teaspoon oregano and Old Bay Seasoning.
  • 5. Mix well and simmer until potatoes soften.
  • 6. Combine cornstarch, half and half, and milk.
  • 7. Add milk mixture to soup pot along with reserved liquids, shrimp, scallops, and cod.
  • 8. Stir and simmer until slightly thickened.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh seafood: Fresh seafood will give your chowder the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
  • Sauté the vegetables: Sautéing the vegetables before adding them to the chowder will help to bring out their flavor.
  • Use a good quality broth: The broth is the base of your chowder, so it's important to use a good quality broth. You can use chicken broth, fish broth, or vegetable broth.
  • Season to taste: Taste your chowder as you're cooking it and season it to taste. You may need to add more salt, pepper, or herbs.
  • Let the chowder simmer: Simmering the chowder for at least 30 minutes will help to develop the flavors.
  • Serve with crusty bread or crackers: Chowder is traditionally served with crusty bread or crackers for dipping.

Conclusion:

Creamy seafood chowder is a delicious and comforting dish that's perfect for a cold night. It's easy to make and can be tailored to your own taste. So next time you're looking for a hearty and flavorful meal, give this creamy seafood chowder a try.

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