Seafood Chowder
Cozy Up with the Perfect Seafood Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Seafood Chowder recipe is a classic for a reason – it’s creamy, flavorful, and packed with delicious seafood. Forget complicated recipes; this one is surprisingly easy to make and comes together in under 30 minutes, making it perfect for weeknight dinners or a relaxed weekend meal.
We’ve taken the traditional New England chowder and given it a subtle twist with a touch of curry powder. Don’t be scared! It adds a warmth and depth of flavor that you won’t expect. It complements the sweetness of the seafood beautifully.
This recipe is incredibly versatile. Feel free to swap out the fish and seafood based on your preferences or what’s fresh at the market. Cod, haddock, shrimp, and scallops are all excellent choices. You can even add a bit of lobster for a truly decadent treat!
What makes this Seafood Chowder special?
- Quick & Easy: Ready in under 30 minutes.
- Flavorful: The curry powder adds a unique and delicious twist.
- Versatile: Customize the seafood to your liking.
- Comforting: A classic dish that’s perfect for any occasion.
Tips for the Best Seafood Chowder:
- Don’t overcook the seafood: Overcooked seafood will be tough and rubbery. Cook it just until it’s heated through.
- Use good quality fish stock: The fish stock is the base of the chowder, so use a good quality one for the best flavor.
- Adjust the seasoning: Taste the chowder and adjust the salt and pepper to your liking.
- Garnish with fresh herbs: A sprinkle of fresh parsley or chives adds a pop of color and flavor.
Frequently Asked Questions:
Q: Can I use frozen seafood in this recipe?
A: Yes, you can! Just make sure to thaw it completely before adding it to the chowder.
Q: What if I don’t have fish stock?
A: You can substitute chicken broth or vegetable broth, but the flavor won’t be quite as rich.
Q: Can I make this chowder ahead of time?
A: Yes, you can! Just store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Q: Is it possible to make a thicker chowder?
A: Yes! You can thicken the chowder by adding a tablespoon of flour to the butter before adding the onions, or by mashing a few of the potatoes (if you add them) into the chowder.
Enjoy this comforting and delicious Seafood Chowder – it’s sure to become a family favorite!
Seafood Chowder
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cups fish stock
- 2 cups heavy cream
- 1 teaspoon curry powder
- 1 pound assorted fish and seafood such as cod, haddock, shrimp, scallops
- to taste salt and pepper
- optional clams or mussels
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until softened.
- Pour in fish stock and heavy cream, bring to a simmer.
- Stir in curry powder.
- Add fish and seafood and cook until heated through.
- Season with salt and pepper to taste.
- If desired, add clams or mussels during the last few minutes of cooking.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
