New England seafood chowder is a classic American dish that is enjoyed by people of all ages. This hearty and flavorful soup is made with a variety of seafood, including clams, mussels, scallops, and shrimp, as well as vegetables such as potatoes, carrots, celery, and onions. The soup is typically thickened with flour or cornstarch and seasoned with herbs and spices such as thyme, oregano, and paprika. Served piping hot with a side of crusty bread or crackers, New England seafood chowder is the perfect comfort food for a cold winter day.
Check out the recipes below so you can choose the best recipe for yourself!
HEARTY NEW ENGLAND SEAFOOD CHOWDER
We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 13
Steps:
- Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.
Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 531mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL
Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.
Provided by CarolynneM
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
- In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
- In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8
NEW ENGLAND SEAFOOD CHOWDER
Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)
Make and share this New England Seafood Chowder (Slow Cooker) recipe from Food.com.
Provided by WI Cheesehead
Categories Chowders
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
- Cover and cook on low 6 to 8 hours until potatoes are tender.
- Add seafood about 15 minutes before serving; heat until fish is just cooked through.
- Stir in milk; remove bay leaf and remove from heat.
- Serve in bowls with crumbled bacon over top.
BAB'S NEW ENGLAND SEAFOOD CHOWDER
What is better than a great New England chowder on a cold rainy day or at a family summer BBQ? There are many chowders out there that are either too time-consuming or too expensive for the average family to make. This version is one I have developed for my family and friends that is easy to make, does not break the bank, and also has the best interests of your waistline at heart. In New England you can buy chopped chowder clams at many of our local markets. If you do not have them readily available where you live, you can use canned clams. Serve with oyster crackers or some great garlic bread.
Provided by Barbara Kahian
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h5m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
- Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
- Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.5 g, Cholesterol 166.8 mg, Fat 12.6 g, Fiber 2.3 g, Protein 46.6 g, SaturatedFat 6.4 g, Sodium 747.2 mg, Sugar 8.9 g
Tips:
- Use fresh seafood. The fresher the seafood, the better the chowder will taste. If you can, try to buy seafood that was caught within the last 24 hours.
- Don't overcook the seafood. Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and chewy.
- Use a variety of seafood. Don't be afraid to mix and match different types of seafood in your chowder. Some popular combinations include clams, mussels, shrimp, scallops, and haddock.
- Use a good quality stock. The stock is the base of the chowder, so it's important to use a good quality one. You can either make your own stock or use a store-bought stock.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or a pinch of cayenne pepper.
- Serve the chowder hot. Chowder is best served hot, so make sure to reheat it thoroughly before serving.
Conclusion:
New England seafood chowder is a delicious and hearty soup that's perfect for a cold winter day. It's also a great way to use up leftover seafood. With a few simple tips, you can make a delicious pot of chowder that your family and friends will love.
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