Thick and Creamy Seafood Chowder

Thick and Creamy Seafood Chowder

Course: Soup
Cuisine: American
Keyword: best seafood chowder recipe, creamy seafood chowder recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Energy: 301 kcal
Author: Jennifer

A thick and creamy seafood chowder, with potatoes and seafood of your choice. You will need a total of 1 1/3-1 1/2 lbs. of seafood. Use fish, shrimp, scallops and/or lobster, either fresh or frozen.

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Ingredients

Vegetables:

  • 2 Tbsp butter
  • 1 small onion diced
  • 3 ribs celery diced
  • 4 cups baking (russet) potato, peeled and diced
  • Water to cover

Poaching Liquid:

  • 2/3 lb sole filet cubed (or fish of your choice)
  • 2/3 lb scallops whole (or shrimp, lobster etc.)
  • 4 cups water
  • 1 bay leaf
  • 1 /4 medium onion

Soup:

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3/4 cup heavy, whipping cream *see notes
  • 1 pinch nutmeg
  • Salt and freshly ground pepper to taste

Instructions

  1. Cook the vegetables: Melt butter in a heavy-bottomed, large pot over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
  2. Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
  3. Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until your have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and pepper, to taste.

Recipe Notes

Heavy cream is recommended for the creamiest chowder. If you don't have or don't want to use heavy cream, you can use a light cream. Simply mix it with 1 Tbsp cornstarch before adding to the soup.