Best 7 Grandmas Seafood Chowder Recipes

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Welcome to the culinary journey of discovering the ultimate recipe for "Grandma's Seafood Chowder"! This hearty and comforting dish, steeped in tradition and flavors of the sea, is a cherished recipe passed down through generations. Whether you're a seasoned seafood enthusiast or a novice home cook, this guide will lead you to the perfect recipe that will tantalize your taste buds and warm your soul. From the freshest seafood to the aromatic herbs, each ingredient plays a vital role in creating a harmonious symphony of flavors. So, gather your apron and let's embark on this culinary adventure to find the best recipe for "Grandma's Seafood Chowder" that will become your family's favorite.

Here are our top 7 tried and tested recipes!

GRANDMA'S SEAFOOD CHOWDER RECIPE



Grandma's Seafood Chowder Recipe image

My grandmother makes this recipe every year for Christmas morning-the only time I've ever had it. Why wait, when you can enjoy this satisfying chowder anytime? -Melissa Obernesser, Utica, New York

Provided by www.tasteofhome.com

Time 40m

Yield 1

Number Of Ingredients 14

3 tablespoons plus 1/4 cup butter, divided
1 pound sliced fresh mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups half-and-half cream
1-1/2 cups 2% milk
1 pound haddock fillets, skin removed, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas (about 10 ounces)
3/4 cup shredded cheddar cheese
1 cup lump crabmeat (about 5 ounces), drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon paprika

Steps:

  • For complete instructions, visit the original site at https://www.tasteofhome.com/recipes/grandma-s-seafood-chowder

Nutrition Facts : ServingSize serving, Sugar 7 g, Sodium 752 mg, Cholesterol 148 mg, SaturatedFat 11 g, Calories 317 kcal, Carbohydrate 14 g, Protein 21 mg, Fat 18 g

GRANDMA'S FISH CHOWDER



Grandma's Fish Chowder image

Make and share this Grandma's Fish Chowder recipe from Food.com.

Provided by Doelee

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

3 medium onions, chopped
4 medium white potatoes, chopped
2 tablespoons garlic, minced
4 tablespoons lemon juice
2 tablespoons butter
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 cup white wine
2 tablespoons Worcestershire sauce
2 stalks celery, chopped
yellow celery leaves (add any)
1 cup carrot, chopped
2 1/2 lbs fish fillets, cubed
2 cups water, you can add more
1 (14 ounce) can stewed tomatoes

Steps:

  • Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
  • Saute onion and garlic with butter till golden brown.
  • Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
  • Add carrots and tomatoes, sauté for a minute, then add the water.
  • Simmer for 20 minutes with cover on.
  • Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
  • Serve with garlic bread and salad.

Nutrition Facts : Calories 585.8, Fat 8.8, SaturatedFat 4.3, Cholesterol 171.1, Sodium 1546.8, Carbohydrate 50.6, Fiber 6.7, Sugar 11.9, Protein 70

GRANDMA'S SEAFOOD CHOWDER



Grandma's Seafood Chowder image

My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (3-1/4 quarts).

Number Of Ingredients 14

3 tablespoons plus 1/4 cup butter, divided
1 pound sliced fresh mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups half-and-half cream
1-1/2 cups 2% milk
1 pound haddock fillets, skin removed, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas (about 10 ounces)
3/4 cup shredded cheddar cheese
1 cup lump crabmeat (about 5 ounces), drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon paprika

Steps:

  • In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.

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.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

SEAFOOD CLAM CHOWDER



Seafood clam chowder image

Make and share this Seafood clam chowder recipe from Food.com.

Provided by Dolittle57

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 cup sliced mushroom
1 cup butter
1 cup flour
2 cans baby clams, with juice
1 can shrimp, with juice
1 can crab, with juice
1 teaspoon lemon pepper
2 quarts for a lighter chowder skim milk or 2 quarts 2% low-fat milk

Steps:

  • Saute veggies in butter til soft.
  • Turn heat to low and add flour, stir until absorbed.
  • Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
  • Do not let it boil.
  • Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
  • Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

Nutrition Facts : Calories 790.2, Fat 68.1, SaturatedFat 42.6, Cholesterol 200.7, Sodium 378.1, Carbohydrate 35.1, Fiber 1.8, Sugar 3.1, Protein 12.9

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

Tips:

  • For a richer chowder, use half-and-half or cream instead of milk.
  • Add a cup of dry white wine to the chowder for a more complex flavor.
  • If you like your chowder spicy, add a pinch of cayenne pepper or a few dashes of hot sauce.
  • For a heartier chowder, add a cup of cooked rice or barley.
  • Garnish the chowder with fresh parsley, chives, or dill.

Conclusion:

Grandma's seafood chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. With its creamy broth, tender seafood, and flavorful vegetables, this chowder is sure to warm your body and soul. So next time you're in the mood for a comforting and hearty meal, give Grandma's seafood chowder a try. You won't be disappointed!

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