Best 10 Elegant Seafood Chowder Recipes

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In the realm of culinary delights, few dishes evoke a sense of refinement and luxury quite like Elegant Seafood Chowder. This delectable soup is a symphony of flavors, textures, and aromas, combining the freshest seafood with a creamy, flavorful broth and an array of elegant garnishes. From casual gatherings to formal dinner parties, Elegant Seafood Chowder is a dish that is sure to impress and delight your guests.

Let's cook with our 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.

DANIELLE'S SEAFOOD CHOWDER



Danielle's Seafood Chowder image

I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.

Provided by Danielle Girouard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 8

Number Of Ingredients 16

⅓ cup butter
1 teaspoon olive oil
1 onion, minced
⅓ cup all-purpose flour
1 quart half-and-half, or as needed
2 cups bar clams, drained with juice reserved
⅓ cup grated Parmigiano-Reggiano cheese
2 potatoes, cubed
2 cups cream-style corn
1 large ear corn, kernels cut from the cob
1 cup sliced cherry tomatoes
1 ½ cups water, or as needed
sea salt and coarsely ground black pepper to taste
1 fresh haddock fillet, cut into 1-inch pieces
2 cups large shrimp, peeled and deveined
1 cup canned lobster meat, with juice

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.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g

ELEGANT SEAFOOD BISQUE



Elegant Seafood Bisque image

This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. Hint for low carbers: use Wondra "instant flour" and all you will need is about 1 or 2 TBS to thicken. The original recipe was obtained from a local restaurant.

Provided by MNLisaB

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup finely minced shallot
1/2 lb butter
1/2 cup flour
1 quart water
1 tablespoon chicken base
1 (14 ounce) can baby clams, with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod, boneless, leave in one piece
1/3 lb salmon, skinless, boneless, leave in one piece
2/3 lb cooked crabmeat, chopped
1 cup heavy cream
1 cup half-and-half
1/2 cup dry sherry
salt and pepper

Steps:

  • Sauté minced shallots in butter until soft.
  • Add the flour and stir with whisk for 5 minutes on low heat, set aside.
  • Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
  • Return to boil, lower heat and simmer for 5 minutes.
  • Strain the stock, reserving the seafood.
  • Stir the shallot mixture into the stock.
  • Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
  • Chunk the salmon and cod and add all of the seafood back into the soup pot.
  • Add the sherry and heat through, no more than 3 minutes.

RICHARD'S SEAFOOD CHOWDER



Richard's Seafood Chowder image

A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.

Provided by Richard Danser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 7

Number Of Ingredients 13

1 cup finely chopped onion
4 teaspoons olive oil
1 ½ cups sherry
1 cup minced carrot
1 cup minced celery
2 cups unpeeled, minced red potatoes
4 tablespoons tomato paste
1 pinch ground cayenne pepper
3 cups 1% milk
2 cups half-and-half
1 pound cooked shrimp
½ pound scallops
2 cups clam juice

Steps:

  • In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
  • Puree half of the mixture in a blender until smooth, then return to stock pot.
  • Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 30.7 g, Cholesterol 170 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 827.2 mg, Sugar 9.1 g

ELEGANT SEAFOOD CHOWDER



Elegant Seafood Chowder image

The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time.

Provided by Diana Adcock

Categories     Chowders

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 24

2 teaspoons butter
3 onions, coarsely chopped
5 cloves garlic, crushed
3 slices thick bacon, chopped
2 cups chicken broth
2 cups white wine
1 cup dry sherry
2 (28 ounce) cans plum tomatoes (with juice)
2 jalapenos, chopped (optional)
1/2 cup chopped fresh basil or 1 teaspoon dried basil
1 teaspoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon sugar
1/4 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon cayenne
1 bay leaf
2 small red snapper or 2 small trout
1 1/2 lbs firm fleshed fish fillets
2 small zucchini
1 1/2 lbs mussels
1 1/2 lbs small clams
1 lb shrimp
fresh dill, snipped

Steps:

  • Melt the butter in a large saucepan over medium high heat.
  • Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
  • Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
  • Bring to a boil, stirring often and break up the tomatoes.
  • Place the whole snapper on top.
  • Cover, reduce heat and simmer for 45 minutes.
  • Stir occasionally, being careful not to break up the fish.
  • Remove from heat.
  • Chill in fridge for 1 day.
  • Reheat, remove snapper and bay leaf from the chowder.
  • Discard the bay leaf and the heads, bones and skin.
  • Return the fish pieces to the chowder and place the chowder over medium heat.
  • Stir frequently until the chowder is piping hot.
  • Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
  • Just 10 minutes before serving stir the fillets into the hot chowder.
  • Cover and reduce to medium low heat and simmer for 5 minutes.
  • Scrub mussels and clams.
  • Stir in the shrimp and place mussels and clams on top.
  • cover and continue to simmer just until the mussels and clams open.
  • This should take around 5 minutes.
  • Discard any clams or mussels that have not opened.
  • Ladle into bowls, garnish with dill and serve.

SIMPLY ELEGANT LOBSTER CHOWDER



Simply Elegant Lobster Chowder image

Make and share this Simply Elegant Lobster Chowder recipe from Food.com.

Provided by 2Bleu

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces bacon, chopped
1/2 cup onion, chopped
1/4 cup celery, chopped
3 cups tomatoes, chopped and juice reserved
1 1/2 cups fish stock (or chicken broth)
3 red potatoes, diced
3 lbs cooked lobster meat, chopped
1 tablespoon chervil, chopped
1/4 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a medium soup pot, cook the bacon until crisp, Remove with a slotted spoon to drain on paper towels.
  • To the bacon fat, add the onion and celery and cook until tender, about 4 minutes.
  • Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer until the potatoes are fork tender, about 20 minutes.
  • Add the lobster, bacon, chervil, and season with salt and pepper to taste.

GOLDEN SEAFOOD CHOWDER



Golden Seafood Chowder image

Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner. -Ami Paton Waconia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings (1-1/2 quarts)

Number Of Ingredients 13

1/2 cup finely chopped onion
1/4 cup butter, cubed
1 can (14-1/2 ounces) chicken broth
1 cup cubed peeled potato
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon-pepper seasoning
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded sharp cheddar cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup cooked shrimp

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Nutrition Facts : Calories 550 calories, Fat 33g fat (22g saturated fat), Cholesterol 198mg cholesterol, Sodium 1233mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 35g protein.

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 ounces salt fat pork, chopped fine
2 medium onions, diced
3 medium potatoes, peeled and diced
1 cup water
1/2 lb shrimp, halved, quartered if large
1/2 lb scallops, halved, quartered if large
1/2 lb lobster meat, cut into bite-size pieces
1/2 lb haddock fillet, cut into bite-size pieces
2 cups whole milk or 2 cups light cream
1 (370 ml) can evaporated milk
salt
pepper

Steps:

  • In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When pieces are crisp and golden brown, remove and reserve for garnish.
  • Drain off all but 2 tablespoons of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.
  • Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).

Tips:

  • 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. Just be sure to thaw it completely before using it.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a good quality broth. The broth is the base of your chowder, so it's important to use a good quality broth. Chicken broth, fish broth, or clam juice are all good options.
  • Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to your chowder. Some good vegetables to add include onions, carrots, celery, and potatoes.
  • Season your chowder to taste. Salt, pepper, and garlic powder are all good seasonings to start with. You can also add other herbs and spices to taste, such as thyme, oregano, or basil.

Conclusion:

Seafood chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious seafood chowder that your family and friends will love.

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