Best 19 Seattle Seafood Chowder Recipes

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Are you craving a heartwarming and comforting seafood chowder that captures the essence of Seattle's vibrant culinary scene? Look no further! Seattle seafood chowder is a delectable dish that combines the freshest seafood, creamy broth, and aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seafood enthusiast or simply seeking a comforting meal, this article will guide you through the process of crafting the perfect Seattle seafood chowder, ensuring a culinary experience that will leave you craving for more. Let's dive into the world of flavors and discover the secrets behind this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

SEATTLE SALMON CHOWDER



Seattle Salmon Chowder image

In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!

Provided by Adopted Parisian

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb fresh salmon fillet, skin removed, bones removed
1 tablespoon cooking oil
2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped celery
1 1/2 cups water
4 cups low sodium chicken broth
2 1/2 cups cubed red potatoes
1 cup corn kernel
2 cups milk
2 tablespoons cornstarch
2 teaspoons dill
1 pinch salt, to taste

Steps:

  • Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
  • To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
  • Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
  • Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

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.

SEATTLE SEAFOOD CHOWDER



Seattle Seafood Chowder image

I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!

Provided by Expat in Holland

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

Steps:

  • In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
  • In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
  • Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
  • Add paprika, thyme and cayenne. Cook another minute.
  • Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
  • Add cubed potatoes and simmer soup for 15 minutes, uncovered.
  • Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
  • Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
  • Serve.

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL



New England Seafood Chowder - the Real Deal image

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

2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock)
2 cups fish stock
1/2 cup butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup all-purpose flour
1 lb clam, minced
3 cups half-and-half
2 cups red potatoes, cut into 1/2 inch cubes
1 bay leaf
2 tablespoons parsley, chopped
1/2 lb fresh sea scallop, chopped
1/2 lb shrimp, peeled, deveined, chopped
1/2 lb lobster meat
salt
pepper
parsley

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

HEARTY NEW ENGLAND SEAFOOD CHOWDER



Hearty New England Seafood Chowder image

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

4 pounds haddock fillets, cut into 3/4-inch pieces
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onion, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper

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.

SEATTLE'S BEST CLAM CHOWDER



Seattle's Best Clam Chowder image

I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, "I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.

Provided by ROV Chef

Categories     Chowders

Time 1h10m

Yield 21 8oz bowls

Number Of Ingredients 14

1 leek, chopped and rinsed
1/2 cup celery, chopped and rinsed
1 1/2 lbs red potatoes, diced
1 quart clam juice
8 (10 ounce) cans baby clams (with the juice)
2 ounces clam base
1 teaspoon kosher salt
8 ounces blond roux (by weight)
1 quart heavy cream
1/2 ounce dried thyme
1/2 lb bacon (peppered is nice)
1/2 cup red onion, diced
1 teaspoon kosher salt
1/2 teaspoon white pepper

Steps:

  • Dice up bacon into small pieces and render in a large stock pot over med-low heat.
  • Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
  • Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
  • Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
  • Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
  • Add the heavy cream and bring to a gentle boil.
  • When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
  • When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
  • Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
  • I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.

Nutrition Facts : Calories 341.8, Fat 22.9, SaturatedFat 12.2, Cholesterol 108, Sodium 508.6, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 17.7

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Regina Schrambling

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 pound applewood smoked bacon, diced
1 Spanish onion, diced
4 stalks celery, diced
4 large carrots, diced
3 Idaho or Yukon Gold potatoes, scrubbed and diced (not peeled)
3 cloves garlic, chopped
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 chipotle chili in adobo sauce, chopped
2 1/2 cups heavy cream
6 cups fish or vegetable stock
12 ounces white fish, like flounder, cut in large chunks
12 oysters, shucked
12 medium shrimp or scallops
4 scallions, trimmed and chopped

Steps:

  • Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
  • Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
  • Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 48 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 1820 milligrams, Sugar 8 grams, TransFat 0 grams

SEAFOOD CHOWDER



Seafood Chowder image

Make this wonderful seafood chowder recipe for a delicious hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1/4 pound salt pork, cut into 1/8-inch cubes
1 tablespoon olive oil
1 large onion, finely chopped
1 1/2 cups chopped celery
1 1/2 quarts Fish Stock
4 cups peeled russet potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound (about 30) shelled, deveined shrimp, fresh or frozen
2 pounds Manila clams
1 pound cod, skin and bones removed, cut into chunks
1 cup heavy cream
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground white pepper

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.
  • Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.
  • Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.

TRIPLE SEAFOOD CHOWDER WITH DILL



Triple Seafood Chowder with Dill image

Categories     Soup/Stew     Milk/Cream     Fish     Pork     Potato     Shellfish     Dinner     Lunch     Seafood     Cod     Clam     Winter     Party     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
  • Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

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

DUKE'S CLAM CHOWDER



Duke's Clam Chowder image

This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

Provided by lazyme

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

4 slices bacon, diced
1 medium onion, diced
3 stalks celery, diced
1/4 lb new potato, blanched and diced
4 cups heavy cream
1 1/2 cups clams, chopped
1/3 cup flour
1/2 cup half-and-half
3 ounces butter
2 ounces clam base
1 1/4 cups clam juice
1 pinch garlic, chopped
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne, to taste
1 teaspoon marjoram
2 teaspoons fresh basil, chopped
1 teaspoon italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cup fresh parsley, chopped

Steps:

  • Cook bacon until transparent.
  • Add butter, onions, celery and all the seasoning except dill and parsley.
  • Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
  • Add all dairy products, clam nectar and base. Heat just under boiling point.
  • Steam potatoes and cool.
  • Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

CHEDDAR SEAFOOD CHOWDER



Cheddar Seafood Chowder image

Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 celery ribs, finely chopped
1/2 cup chopped sweet orange pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cups 2% milk
2 medium red potatoes, cubed
1 teaspoon seafood seasoning
1/4 teaspoon salt
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g 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

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Carol Rock

Categories     Soup/Stew     Tomato     Quick & Easy     Snapper     Clam     Shrimp     Fall     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, sliced
1 celery stalk, chopped
2 garlic cloves, chopped
1 6 1/2-ounce can chopped clams
1 10 3/4-ounce can tomato soup
1 8-ounce bottle clam juice
1 tablespoon tomato paste
1 pound red snapper fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled, deveined
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, celery and garlic and sauté until onion is tender, about 10 minutes. Drain clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup, clam juice and tomato paste and bring to boil. Add snapper, shrimp, parsley, Italian seasoning and cayenne. Simmer until shrimp are just cooked through, about 3 minutes. Stir in clams. Season with salt and pepper.

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

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

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

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 :

DURTY NELLY'S SEAFOOD CHOWDER



Durty Nelly's Seafood Chowder image

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Provided by Durty Nelly

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 51m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

Steps:

  • Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 g

Tips:

  • Use fresh, high-quality seafood for the best flavor.
  • Don't overcook the seafood; it should be cooked through but still tender.
  • Use a variety of vegetables to add flavor and texture to the chowder.
  • Choose a flavorful broth that complements the seafood and vegetables.
  • Season the chowder to taste with salt, pepper, and other herbs and spices.
  • Garnish the chowder with fresh herbs or a dollop of sour cream before serving.

Conclusion:

Seattle seafood chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With its fresh seafood, flavorful broth, and variety of vegetables, Seattle seafood chowder is a surefire hit that will warm you up from the inside out.

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