Best 2 Potato Seafood Chowder Recipes

In the realm of culinary delights, there lies a harmonious union of flavors that embodies the essence of coastal living - the delectable "potato seafood chowder". This classic dish, originating from the maritime traditions of New England, is a symphony of tender potatoes, succulent seafood, and a creamy, flavorful broth that dances on the palate. Whether you're a seasoned chef or an aspiring home cook, embarking on a journey to explore the intricacies of this beloved recipe is an endeavor that promises culinary rewards and a taste of the ocean's bounty.

Let's cook with our recipes!

SWEET POTATO SEAFOOD CHOWDER

Sweet Potato Seafood Chowder image

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1 sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Steps:

Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 32.1 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 694.4 mg, Sugar 10.3 g

POTATO SEAFOOD CHOWDER

Potato Seafood Chowder image

Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Ingredients

2 1/2 cups water
2 pounds littleneck clams, well scrubbed
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper

Steps:

Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

Tips:

Use a variety of seafood. This will give your chowder a more complex flavor. Some good options include shrimp, clams, mussels, and haddock.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
Use fresh vegetables. Fresh vegetables will give your chowder a more vibrant flavor. If you can't find fresh vegetables, frozen vegetables can also be used.
Season the chowder to taste. Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
Serve the chowder hot. Potato seafood chowder is best served hot, so make sure to heat it through before serving.

Conclusion:

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